Chicken Mole Casserole with Olives Recipe



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

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.


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