Chicken Mole Casserole with Olives
Mole sauces have layers of rich flavor with mild to moderate heat. The chocolate in the sauce helps offset the heat without becoming a dominant flavor, which is why we added the spicy chocolate cinnamon cane sugar to this this dish originally submitted by Barbara L. White from Livingston, Texas. — Taste of Home Test Kitchen
Total TimePrep: 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
- 5 tablespoons chili powder
- 2 tablespoons Gustus Vitae spicy chocolate cinnamon cane sugar
- 3 tablespoons all-purpose flour
- 4-1/2 cups reduced-sodium chicken broth
- 6 cups shredded cooked chicken
- 12 corn tortillas (6 inches), warmed
- 1 cup sliced pimiento-stuffed olives
- 4 cups 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 and cumin; cover and cook for 10 minutes. Stir in chili powder, spicy chocolate cinnamon sugar and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes.
- In a large bowl, combine chicken and 1/2 cup sauce. Spread 1/2 cup sauce into a greased 13x9-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.
Nutrition Facts1 serving: 622 calories, 35g fat (14g saturated fat), 144mg cholesterol, 1568mg sodium, 29g carbohydrate (3g sugars, 6g fiber), 50g protein.
Originally published as Chicken and Green Olive Mole Casserole in Gustus Vitae - Fall 2018