Chicken Mole Enchilada Casserole

INGREDIENTS

• 3/4 c mole concentrate
• 3 c chicken broth (1.5 cans)
• 1 Tbsp vegetable oil NOT EVOO
• 1 lg yellow onion, chopped
• 12 soft corn tortillas, each cut into four strips
• 2 c cooked chicken cut into 3/4" pieces
• 16 oz low fat sour cream
• 8 oz queso fresco (or really well rinsed feta)
• 2 Tbsp sesame seeds or slivered almonds, toasted over medium heat till fragrant

METHOD

1. In medium mixing bowl, stir together the mole concentrate and broth until smooth; this is your mole sauce.
2. in a skillet, heat the oil over medium, the add the onion and cook, stirring, untill softened, about 5 minutes. Set aside.
3. Pour about 1/2 c of the mole sauce into the slow cooker; tilt to spread it around. Layer 12 of the tortilla strips on the sauce. Pour on about 1/4 of the remaining mole sauce. Layer 1/3 of the onion, 1/3 of the chicken, 1/4 of the sour cream and 1/4 of the crumbled cheese. Continue to build the casserole the same way, making two more layers. Finish with remaining torilla strips, moles, sour cream and cheese.
4. Sprinkle the sesame seeds over the top. Cover and cook on HIGH for two hours or LOW for 4 hours. The casserole will begin to brown around the edges.
5. Let cool a few minutes before cutting it into squares or wedges to serve.

(From Not Your Mama's Crockpot)

-- JMagGuthrie - 10 Dec 2013