Chicken Mole

Huevos Rancheros with Chicken Mole


1 (16 oz) can of Juanita’s Chicken Mole (Chicken in Mild Red Chile Sauce)
8 mid size corn tortillas
cooking oil (to cover fry pan)
8 eggs
1 cup shredded American cheese or Queso Fresco


Empty can of Juanita’s Chicken Mole into medium size saucepan and heat to boiling over
medium heat. Heat non-oiled pan and warm tortillas – one or two at a time – for about 30
seconds each side. Place warmed tortillas inside a sealed container with a cloth napkin to keep
them warm. Add oil to pan and fry eggs over easy. On one serving plate, place two warm
tortillas topped with one egg each. Cover with ¼ of the Chicken Mole, then sprinkle
with ¼ the cheese. Repeat with remaining ingredients.

Serving Suggestion: Complement with refried beans on the side.

Serves 4

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