Molé is one of my absolute favorite foods: savory, spicey, chocolate… mmmm mmm! I used to go through all the rigmarole of making the individual enchiladas til I figured out making it as a casserole was much quicker.
dozen tortillas (corn or flour)
8 oz Chihuahua cheese, shredded (more if you like it super cheesy)
1# chicken breast, cut into small-ish pieces
1 medium to large onion, chopped
garlic – to make it however garlic-y you prefer!
oil for frying
spices
refried pinto beans, one 15 oz can
one jar adobo molé
avocado
sour cream (the Mexican sour creams are creamier and richer)
- The molé sauce comes in a very thick paste which you need to thin. Put a little oil in the pot, empty the jar into the pot and start heating it. As it starts sizzling, add water (or chicken broth), stir. Add more and more water, slowly, stirring, until you get it to the consistency you prefer. Remember, too watery, and you will have diluted the taste.
- Saute the onion and garlic in a pan with some oil, then add the chicken. Add spices to your taste. Cook thoroughly.
- Grease a lasagne pan.
- Layer: tortillas, then beans, then chicken, then cheese, then molé.
- Repeat layers.
- Cover with tortillas, molé, cheese.
- Bake at 350F for 30 minutes.
- Slice avocado and decorate the top when you serve (don’t bake the avocado).
- Serve with sour cream.