Layered Chicken Mole Bake
12 (6-inch) corn tortillas, cut into halves
8 ounces cooked, boneless, skinless chicken breasts, coarsely shredded(2 cups)
1 medium green pepper, chopped
1 cup frozen corn, thawed
1 cup canned black beans, rinsed and drained
1 cup prepared mole sauce
6 ounces chihuahua cheese, grated (1½ cups), divided
1 plum tomato, seeded and chopped
2 tablespoons fresh cilantro, finely chopped
Sour cream (optional)
Preheat oven to 400°F. Lightly spray bottom and sides of Springform
Pan with vegetable oil using Kitchen Spritzer; set aside. Cut tortillas
in half using Pizza Cutter; set aside.
Coarsely chop cooked chicken and green pepper using Food Chopper.
Combine chicken, green pepper, corn, black beans and mole sauce in
Classic Batter Bowl; set aside. Grate cheese using Deluxe Cheese Grater.
Arrange 8 tortilla halves in bottom of pan. Top with 1/3 of the
chicken mixture and 1/2 cup of cheese. Repeat layers 2 more times using
Bake 18-20 minutes or until cheese has melted. Meanwhile, core
tomato using The Corer(TM). Finely chop tomato and cilantro using
Utility Knife. Remove pan from oven; place on Simple Additions(TM)
Medium Square. Run releasing tool around sides of pan. Release and
remove collar from pan. Sprinkle tomato and cilantro over top of
tortilla bake. Cut into wedges using Chef's Knife. Serve immediately
with sour cream, if desired.
Yield: 8 servings
Nutrients per serving: Calories 440, Total Fat 21 g, Saturated Fat 8 g,
Cholesterol 60 mg, Carbohydrates 42 g, Protein 22 g, Sodium 1210 mg,
Fiber 7 g
Cook's Tip: Substitute 1 1/2 cups shredded Mexican cheese blend for
In a hurry? Substitute cooked rotisserie chicken (available in most
supermarkets) for boneless, skinless chicken breasts. Depending on its
size, a roasted chicken can yield 4-6 cups of chopped chicken.
Source: Pampered Chef