Chicken Mole 'lasagna'.....easy and Good! |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is very easy to prepare and even the kids like it. COOKS NOTES: Look for Dona Maria Mole. It is in a jar with the Mexican foods. Serve with sour cream, cilantro, salsa and avocado. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks . Ingredients:
1/2 cup mole, poblano paste |
2 cups chicken broth |
2 cups shredded cooked chicken |
nonstick cooking spray |
8 corn tortillas |
2 cups shredded mexican blend cheese or 2 cups monterey jack cheese |
Directions:
1. Preheat oven to 375 degrees. In a saucepan over medium high heat, stir together mole paste and about half of the broth.
2. Once mixture is smooth, stir in remaining broth and chicken. Heat until simmering.
3. Spray a 9-inch pie plate with non-stick cooking spray. Place two tortillas, overlapping, on bottom of pie plate. (Tortillas won't completely cover the bottom; that's OK.).
4. Top with 1/4 of the chicken and sauce and 1/4 of the cheese. Continue layering, ending with sauce and cheese.
5. Bake about 25 minutes, until cheese is melted and sauce is bubbling. Cut in wedges to serve.
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