Chicken Mole Nachos

Chicken Mole Nachos

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Makes: 4 servings

  • 7 cups restaurant-style round corn chips (about 4 oz)
  • 1 8 ounce package  shredded white cheddar cheese
  • 3/4 cup tomato salsa
  • 8 ounces rotisserie chicken, shredded
  • Jarred or homemade Mole sauce, for topping
  1. Position a rack in the top shelf of the oven and preheat to broil. Arrange the corn chips on a large, heatproof platter in a single layer to overlap slightly. Sprinkle the cheese over the chips, then dot evenly with the salsa and chicken.
  2. Broil until the cheese is bubbling, 3 minutes. Remove the platter from the oven, spoon mole sauce on top.