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.
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.

Mole Chicken Wellington

Prep Time
20

MINUTES

20 minutes
Cook Time
45

MINUTES

45 minutes
Serves
3

Calories
1130

  • Calories1130
  • Total Fat53 g
  • Cholesterol155 mg
  • Sodium1740 mg
  • Total Carbohydrate92 g
  • Protein70 g

Ingredients

  • 3

  • 1 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 1/4 cup mole sauce

  • 3 tablespoon cotjia cheese, crumbled

  • 3 flour tortillas

  • 14 ounce pie crusts, prepared

Cooking Instructions

  • Preheat oven to 350°F.
  • 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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