More or less from Recipezaar, a quick chopped-cooked-chicken recipe that I know I’m going to be making a lot. Sometimes simple is exactly what you need.
- 1/2 cup mole paste, Doña Maria brand
- 2 cups chicken stock
- 1.5 to 2 cups shredded cooked chicken
- 8 corn tortillas, cut into quarters
- 2 cups Monterey Jack cheese
Preheat oven to 375 degrees F. In a saucepan over medium high heat, whisk together mole paste and broth until smooth. Stir in chicken. Grease 8- or 9-inch square baking dish.
do n = 1, 4
Arrange 2 of the tortillas (that’s eight quarters) in an attractively overlapped tiling pattern in the dish. Top with 1/4 of the total quantity of sauce and 1/4 of the total quantity of cheese.
end do
Bake 25 minutes. Let cool a bit before serving. Serves 4 safely, maybe 6 if some are picky children.
Doña Maria mole sauce comes in a jar that makes about 2 and a half of this recipe. It would make sense, therefore, to double it, unless there’s no danger of an opened jar of mole sauce sitting around for long in your house. The last time I was in Wal-Mart, though, I found an aseptically-boxed form of Doña Maria mole that is “ready to use,” which I think means it has already been diluted somewhat. I think you need roughly two of these boxes (more or less) to equal the amount of mole (no molal/molar jokes here please) in the recipe. Unfortunately I only have one; but I do have some nice chicken broth, and maybe some good-quality salsa, so I think I can adapt for tonight.
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