Chicken Mole Nachos

Chicken Mole Nachos
  • 4Servings


  • 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


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.

Broil until the cheese is bubbling, 3 minutes. Remove the platter from the oven, spoon mole sauce on top.