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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
  • Total Time
    Prep: 50 min. Bake: 40 min. + standing
  • Makes
    8 servings

Ingredients

  • 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 shredded Monterey Jack cheese

Directions

  • 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.
  • 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 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 Facts
1 serving: 640 calories, 36g fat (14g saturated fat), 144mg cholesterol, 1483mg sodium, 32g carbohydrate (4g sugars, 5g fiber), 50g protein.

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