Name: Chicken Mole Enchilada Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 (8.25 ounce) jar mole sauce, such as Dona Maria® brand; 4 cups chicken broth; 4 cups shredded cooked chicken; 18 6-inch corn tortillas; 4 cups Mexican blend cheeses (1 pound), divided; Sour cream, for serving; Pickled red onion, for serving; Fresh cilantro, for serving

Ingredients

8 serv.

1 (8.25 ounce) jar mole sauce, such as Dona Maria® brand
4 cups chicken broth
4 cups shredded cooked chicken
18 6-inch corn tortillas
4 cups Mexican blend cheeses (1 pound), divided
Sour cream, for serving
Pickled red onion, for serving
Fresh cilantro, for serving

Instructions

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1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2 Add mole sauce to a saucepan. Slowly whisk in chicken broth and bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes, stirring frequently. The mixture should be smooth.
3 Combine 2 cups of sauce with the chicken in a bowl.
4 Dip tortillas in the remaining sauce, removing any excess and set aside.
5 Place 6 tortillas in the prepared baking dish, cutting to fit as needed. Add half of the chicken mixture and 1 1/3 cup of the cheese. Repeat with a second layer, then top with the remaining tortillas and sauce.
6 Bake in the preheated oven for 20 minutes. Add remaining 1 1/3 cups cheese and bake until cheese is melted and casserole is bubbly, about 10 minutes.
7 Top with sour cream, pickled red onion, and cilantro for serving. Recipe developed by Nicole Irwin