Mole Chicken Wellington

A Mexican twist on an English classic. Boneless skinless chicken breast is coated in rich and delicious mole sauce, sprinkled with cotija cheese and baked into tortilla and flaky pie crust.
  • Prep Time 20 minutes
  • Cook Time 45 minutes
  • Serves 3
  • Calories 1130
  • Calories 1130
  • Total Fat 53 g
  • Cholesterol 155 mg
  • Sodium 1740 mg
  • Total Carbohydrate 92 g
  • Protein 70 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup mole sauce
  • 3 tablespoons cotjia cheese, crumbled
  • 3 flour tortillas
  • 14 ounces pie crusts, prepared

Cooking Instructions

  1. Preheat oven to 350°F.
  2. Season chicken with salt and pepper. Divide mole sauce atop the chicken breasts, top with cotija cheese and wrap with tortillas. Cut pie crust dough to the size needed to wrap and totally cover chicken breast.  Bake, seam side down for 30-45 minutes until internal temperature reaches 170°F.
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