Chicken Mole Appetizer with Corn Chips
Calories 211 (14% from fat)
Fat 3.2 gram
Saturated Fat 0.5 gram
Trans Fat 0 gram
Chol. 23 mg.
Sodium 196 mg.
Carb. 31 gram
Fiber 2.8 gram
Sugar 4 gram
Sugar Alcohol 0 gram
Protein 15 gram
2 cups chopped onion
1/3 cup raisins
5 cloves (5 tsp.) garlic, minced
2 Tbsp. toasted sesame seeds
1 or 2 finely chopped chilpotle chiles
(We used 2 Chilpotle Chile Peppers in Adobo Sauce.)
1/4 cup peanut butter
2 cans (14.5 oz. per can) no salt added diced tomatoes
2 Tbsp. Splenda
(We used the box that measures cup for cup like sugar.)
2 tsp. cinnamon, ground
2 Tbsp. + 1 tsp. chili powder
2 tsp. cumin, ground
3/4 tsp. coriander, ground
1/4 tsp. nutmeg, ground
1/4 cup + 1 Tbsp. unsweetened cocoa powder
3 lbs. boneless, skinless chicken breasts
32 Tbsp. fat free sour cream
32 servings of baked tortilla chips (12 chips per serving)
1. Put all the ingredients EXCEPT the last three (chicken, sour cream and baked tortilla chips) in the crock pot. Mix them all together. Then add the chicken breasts and mix them in.
2. Turn the crock-pot on low and cook for four hours. Then take chicken out and use two forks to shred it. Put the shredded chicken back in the pot and stir it all back together. Cook for one more hour.
3. Mix the sour cream in with the chicken and serve it up with baked corn chips. Twelve chips with dip are a single serving. Cut this recipe in half for smaller parties.
NOTE: You can also find a version of this in MAIN DISHES. Serve it with corn tortillas and it makes a great high-protein meal.
Yield: 32 Servings (12 chips with dip per serving.)