Mole Sauce Casserole

Name: Mole Sauce Casserole
Ingredients: 9 Corn Tortillas at least one day old or left overnight in your kitchen counter to dry; 2 cups of cooked chicken finely shredded; 2 cups of homemade mole sauce. If using store bought paste made according to the instructions in the jar.; 1 cup of shredded cheese (mozzarella and muenster work fine*); 1/3 of a large onion thinly sliced; Salt and pepper to season the chicken

3.8

(11)

www.mexicoinmykitchen.com

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Servings: 6

Author : Mely Martínez - Mexico in my Kitchen

authentic mole recipe mole sauce casserole

Ingredients

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9 Corn Tortillas at least one day old or left overnight in your kitchen counter to dry2 cups of cooked chicken finely shredded2 cups of homemade mole sauce. If using store bought paste made according to the instructions in the jar.1 cup of shredded cheese (mozzarella and muenster work fine*)1/3 of a large onion thinly slicedSalt and pepper to season the chicken

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Instructions

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Step 1

Preheat your oven at 350 degrees. Heat the sauce in a skillet until it is warm but not hot. The tortillas should be dry to have nice layers, they will soften while baking. These ones in the above picture where left in the oven racks overnight, with the oven OFF. This way, I do not have to fry them to keep its shape. They resemble lasagna sheets.

Step 2

Place a few spoons of the sauce to the bottom of your oven proof dish. Add 3 tortillas and spoon some more of the sauce over the tortillas. Completely covering the tortillas with the sauce.

Step 3

Top the mole sauce with 1/3 of the chicken, cheese and onion slices. Repeat process to form the layers.

Step 4

Cover with aluminum foil and bake for 30 minutes. Uncover during the last 10 minutes of the baking process.