Mole Sauce Casserole
Mole Sauce Casserole. It will be baked when I come back from work. At that moment, I made a mental note to myself to be there for dinner. How could someone miss it, If mole sauce was invited! That was more than 27 years ago and although this is not the authentic recipe for Pastel Azteca.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 9 Corn Tortillas at least one day old or left overnight in your kitchen counter to dry
- 2 cups of cooked chicken finely shredded
- 2 cups of homemade mole sauce. If using store bought paste made according to the instructions in the jar.
- 1 cup of shredded cheese (mozzarella and muenster work fine*)
- 1/3 of a large onion thinly sliced
- Salt and pepper to season the chicken
Instructions
- 1
Preheat your oven at 350 degrees. Heat the sauce in a skillet until it is warm but not hot. The tortillas should be dry to have nice layers, they will soften while baking. These ones in the above picture where left in the oven racks overnight, with the oven OFF. This way, I do not have to fry them to keep its shape. They resemble lasagna sheets.
- 2
Place a few spoons of the sauce to the bottom of your oven proof dish. Add 3 tortillas and spoon some more of the sauce over the tortillas. Completely covering the tortillas with the sauce.
- 3
Top the mole sauce with 1/3 of the chicken, cheese and onion slices. Repeat process to form the layers.
- 4
Cover with aluminum foil and bake for 30 minutes. Uncover during the last 10 minutes of the baking process.