Ricos Chicken Mole Verde Nachos

Prep Time15 mins
Cook Time40 mins
Servings: 4

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Course: Main Course, Snack
Cuisine: Mexican


  • 1 14 oz Bag of Ricos Original Nacho Chips
  • 1 15 oz Can of Ricos Gourmet Nacho Cheese Sauce
  • 4 Chicken leg quarters
  • 2 cups Chicken stock
  • 1 Medium onion, sliced
  • 4 Garlic cloves
  • 1 Bunch of cilantro
  • 2-3 Bay leaves
  • 6 Tomatillos, husks removed
  • 2 Serrano chiles
  • 1/2 cup Sesame seeds
  • 1/2 cup Pumpkin seeds
  • 6 Whole clove spice
  • 2-3 Romaine lettuce leaves
  • 3 oz oil
  • Salt & fresh ground pepper to taste


  • Season the chicken generously with salt and fresh ground pepper.
  • Sear the chicken with the skin side down in a large shallow roasting pot over medium high heat until skin is brown and crispy.
  • Turn the chicken over before adding the onion and garlic. Let sear for a couple minutes and add the stock.
  • Cover the chicken with a tight-fitting lid and cook until chicken reaches an internal temperature of 165 °F.
  • Remove from heat. Pull chicken out of pan to cool.
  • Coat the chilies and tomatillos with oil, season with salt and pepper, and roast on a cookie sheet in an oven @ 350 °F for 15-20 minutes.
  • Remove from oven, cover, and let cool.