ChickenMoleEnchiladaCasserole < GuthrieFamily

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---++ 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_)



-- Main.JMagGuthrie - 10 Dec 2013
Topic revision: r1 - 2013-12-10 - JMagGuthrie