INGREDIENTS

1 each  12" Multigrain Tortilla (14634)  
 Vegetable Oil , to brush 
Sea Salt , to dust 
2 tsp. Whole Butter  
4 oz. wt. B/S Chicken Breast and Thigh Meat 
3/4 cup Mole Sauce , see recipe archive 
5 oz. vol. Cotija Cheese , grated 
1 1/2 oz. vol. Green Onions , sliced   
1 oz. vol. Pepitas  
Fresh Cilantro Sprigs , to garnish 

DIRECTIONS

1.) Cut multigrain tortillas into 1/12’ths. Brush both sides lightly with oil and place on ½ sheet pan.

2.) Lightly dust tortilla wedges with sea salt and place in 350F oven for approximately 5-10 minutes or until tortillas are toasted.

3.) Remove from oven and cool.

4.) Season chicken with salt and pepper. Heat butter in medium sized cast iron skillet over medium heat. Brown both sides of chicken.

5.) Add mole sauce to cast iron skillet, sauce will bubble up. Whisk in ¼ cup chicken stock if sauce is too thick.

6.) Cover and continue cooking on low heat until chicken is cooked through and is easy to shred. Shred chicken and hold warm with mole sauce.

7.) Arrange multigrain tortilla chips on oven safe serving platter and top with mole shredded chicken. Garnish nachos with cotija cheese and place in 400 oven or cheese melter to melt cheese.

8.) Remove from oven and garnish with green onions, toasted pepitas and fresh cilantro to serve.

9.) Serve with a side of sour cream if desired.

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