How do I make a zesty mole enchilada casserole?

Spice up your dinner with our zesty Mole enchilada casserole recipe! A flavorful twist on a classic casserole that will have your taste buds dancing.

You'll need

Items needed to answer the question, How do I make a zesty Mole enchilada casserole. Items include: chicken broth chili powder cocoa powder ground cumin cinnamon cloves nutmeg oregano salt olive oil boneless, skinless chicken breasts corn tortillas onion shredded cheese fresh cilantro

chicken broth 2 cups
chili powder 2 tablespoons
cocoa powder 1 tablespoon
ground cumin 1 teaspoon
cinnamon 1/2 teaspoon
cloves 1/4 teaspoon
nutmeg 1/4 teaspoon
oregano 1/4 teaspoon
salt a pinch
olive oil 1 tablespoon
boneless, skinless chicken breasts 2
corn tortillas 6
onion 1, chopped
shredded cheese as desired
fresh cilantro for garnish

Take note
Handle chilies with care and avoid touching your eyes or face. Also, make sure to keep all ingredients out of reach of any sneaky kitchen pets!

1

Prepare the Mole sauce

In a blender, combine 2 cups of chicken broth, 2 tablespoons of chili powder, 1 tablespoon of cocoa powder, 1 teaspoon of ground cumin, 1/2 teaspoon of cinnamon, 1/4 teaspoon of cloves, 1/4 teaspoon of nutmeg, 1/4 teaspoon of oregano, and a pinch of salt. Blend until smooth.

2

Cook the chicken

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 boneless, skinless chicken breasts and cook until browned and cooked through, about 5 minutes per side. Remove from heat and shred the chicken using two forks.

3

Assemble the casserole

Preheat your oven to 375°F (190°C). Spread a thin layer of the Mole sauce on the bottom of a 9x13 inch baking dish. Dip 6 corn tortillas, one at a time, into the remaining Mole sauce, coating both sides. Place three tortillas on top of the sauce in the baking dish. Top with half of the shredded chicken, half of a chopped onion, and a sprinkle of shredded cheese. Repeat this layer once more.

4

Bake and serve

Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is golden and bubbly. Remove from the oven, let it cool slightly, and garnish with chopped fresh cilantro. Serve and enjoy your zesty Mole enchilada casserole!