Hope McCarthyComment

Mom's Mole

Hope McCarthyComment
Mom's Mole

INGREDIENTS

  • meat from 1 rotisserie chicken, shredded

  • 1 large onion, diced

  • 8.5oz jar mole paste (I use Doña Maria found in the Hispanic section of the grocery store)

  • 4 cups low sodium chicken stock

  • 2 Tbsp brown sugar

  • about 20 taco sized corn tortillas

  • 8oz Monterrey jack cheese, grated

  • 8oz extra sharp cheddar cheese, grated

INSTRUCTIONS

  1.  In a saute pan, saute onions in 1 Tbsp canola oil until soft and caramelized.

  2. Stir onions into shredded rotisserie chicken.

  3. Remove lid from mole and microwave for 30 seconds. Poke deep holes in the paste with a chop stick. Microwave for another 30 seconds.

  4. In a large sauce pan, bring chicken stock to a simmer.

  5. Add mole paste and stir until mole paste is dissolved into the stock and the sauce has thickened. About 15 minutes.

  6. Stir in brown sugar.

  7. Remove sauce from heat and let cool.

  8. Preheat oven to 375 degrees.

  9. Spray 9 X 13 baking dish with non-stick spray.

  10. Dip tortillas into the sauce. Coat both sides. Line baking dish with 1 layer of tortillas.

  11. Spread 1/2 of chicken and onion mixture over the tortillas.

  12. Sprinkle with 1/3 of the cheese.

  13. Repeat to make 1 more layer of tortillas, chicken and cheese.

  14. Top with 1 more layer of tortillas dipped in sauce.

  15. Pour the remaining sauce on top and sprinkle with the remaining cheese.

  16. Cover with foil and bake for 30-45 minutes. Until the cheese is melted and crispy on the edges.

  17. Let cool for 15 minutes before serving.

This is my favorite thing to make for a crowd. I guarantee everyone will ask you how you made it!