• 1 tablespoon olive oil
• 1 sweet onion, diced
• 3 tablespoons garlic, diced
• 10 oz. can Ro'Tel Diced Tomatoes & Green Chilies
• 2 - 14.5 oz cans of fire roasted diced tomatoes
• 1/2 cup Mole Olé (1 small pouch)
• 1.5 cups chicken stock
• 1/4 lime juice
• 4-5 chicken breasts

Complete the meal with:

• Black beans
• Rice
• Sliced avocado
• Pico de Gallo
• Cilantro
• Cotija cheese

Heat a skillet on medium high heat and add the oil.

Toss in your diced onion and garlic. Sautee for 1-2 minutes until fragrant.

Open and drain all 3 cans of tomatoes. Add them to your skillet and cook, stirring occasionally, for 5 minutes.

Empty your tomato mixture into a blender or food processor.

Add the Mole Olé seasoning, chicken stock, and lime juice. Blend on high for 20-30 seconds until your mixture becomes a thick sauce. Store your sauce in the freezer for later use or get straight to cooking!

Preheat the oven to 400 degrees.

Pour half of your Mole Olé sauce into a baking dish. Place the chicken breasts on top. Cover the chicken with the rest of the sauce.

Bake for 30 minutes.

Remove the chicken from the baking dish one at a time and shred with two forks. Place the shredded chicken back in the baking dish and mix well to ensure the chicken is coated in the sauce well.

Serve warm over rice and beans. Garnish with avocado, Pico de Gallo, fresh cilantro, and Cotija cheese.