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Chicken and Olive Mole Casserole

 Chicken and Olive Mole Casserole
My Southwestern chicken casserole makes the perfect party dish when you're looking for something a little out of the ordinary. The mole sauce lends an authentic flavor, and folks are always pleasantly surprised to taste a little sweetness from the chocolate. —Barbara White, Livingston, Texas
8 ServingsPrep: 50 min. Bake: 40 min. + standing


  • 2 large onions, finely chopped, divided
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 5 tablespoons chili powder
  • 3 tablespoons all-purpose flour
  • 4-1/2 cups reduced-sodium chicken broth
  • 1/2 ounce semisweet chocolate, coarsely chopped
  • 6 cups shredded cooked chicken
  • 12 corn tortillas (6 inches), warmed
  • 1 cup sliced pimiento-stuffed olives
  • 4 cups (16 ounces) shredded Monterey Jack cheese


  • In a large saucepan, saute 1 cup onion in oil until tender. Reduce
  • heat to low. Add the garlic, salt, oregano, cumin and cinnamon;
  • cover and cook for 10 minutes. Stir in chili powder and flour until
  • blended. Gradually stir in broth. Bring to a boil. Cook until
  • mixture is reduced to 3 cups, about 35 minutes. Remove from the
  • heat; stir in chocolate.

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Chicken and Olive Mole Casserole (continued)

Directions (continued)

  • In a large bowl, combine chicken and 1/2 cup sauce mixture. Spread
  • 1/2 cup sauce mixture into a greased 13-in. x 9-in. baking dish.
  • Layer with half of the tortillas, chicken mixture, remaining onion
  • and olives; top with 1 cup sauce and 2 cups cheese. Repeat layers.
  • Cover and bake at 375° for 30 minutes. Uncover; bake 10-15
  • minutes longer or until cheese is melted. Let stand for 10 minutes
  • before serving. Yield: 8 servings.
Nutritional Facts: 1 serving equals 640 calories, 36 g fat (14 g saturated fat), 144 mg cholesterol, 1,483 mg sodium, 32 g carbohydrate, 5 g fiber, 50 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.