Chicken
Mole Casserole with Olives Recipe
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
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
How
To Make Chicken Mole Casserole with Olives :
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
Facts :
1
serving: 622 calories, 35g fat (14g saturated fat), 144mg cholesterol, 1568mg
sodium, 29g carbohydrate (3g sugars, 6g fiber), 50g protein.