posted by Deborah 10-19-100 9:05 PM
12 corn tortillas
1 cup cooking oil
4 tablespoons butter or margerine
1 cup chopped ripe tomatoes
1/2 cup finely chopped green onions, white and green parts
1 teaspoon ground coriander seed
4 cups shredded cooked chicken meat
4 cups mole sauce
2 cups sour cream
1 (8-ounce) package cream cheese
1/2 cup milk
2 cloves of garlic, mashed
2 tablespoons instant chicken granules
2 cups shredded mozzarella or more to taste
Cut tortillas in half with knife or kitchen shears and set aside to dry out slightly. Heat the oil in a large skillet and fry tortilla halves as quickly as possible, just to soften and moisten. Drain on paper towels.
In a small sauce pan melt butter and saute chopped green onions and tomatoes for 2 minutes. Season with the salt, pepper, instant chicken granules and ground coriander seeds. Add shredded chicken and set aside.
Cut the cream cheese into small cubes and puree in a blender with the sour cream and milk. Add the mashed garlic cloves, and salt and pepper to taste. Set aside.
Prepare Mole sauce as directed in recipe. Add some to the chicken mixture if it seems too dry.
To assemble: Coat a 15 inch oblong Pyrex baking dish with a small amount of the Mole Sauce. Place a layer of tortilla halves in the dish, then a thin layer of chicken mixture. Add a thin layer of Mole Sauce, followed by the sour cream mixture and a light sprinkling of shredded cheese. Repeat. Two layers is fine, but if you can make three layers it looks prettier. End with a layer of sour cream, more Mole Sauce and plenty of the cheese.
Bake in a 350 degree oven for 35 minutes to 40 minutes or until the cheese is melted and the sauce is bubbly.
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