Chicken and Olive Mole Casserole
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
1/4 teaspoon ground cinnamon
5 tablespoons chili powder
3 tablespoons all-purpose flour
4-1/2 cups reduced-sodium chicken broth
1/2 ounce semisweet chocolate, coarsely chopped
6 cups shredded cooked chicken
12 corn tortillas (6 inches), warmed
1 cup sliced pimiento-stuffed olives
4 cups shredded Monterey Jack cheese
Directions
In a large saucepan, saute 1 cup onion in oil until tender.
Reduce heat to low. Add the garlic, salt, oregano, cumin and cinnamon; cover and cook for 10 minutes.
Stir in chili powder and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes.
Remove from the heat; stir in chocolate.
In a large bowl, combine chicken and 1/2 cup sauce. Spread 1/2 cup sauce into a greased 13×9-in. baking dish.
Layer with half 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.
