INGREDIENTS

INSTRUCTIONS

This is soooooo good! It always gets rave reviews when I take it to a
potluck or have company. You can cut down on the sour cream to one cup of
lowfat and add a bit more milk, and use lowfat cream cheese if you are
counting calories. Sometimes I use Montery Jack cheese on top but it has
more calories, I think.
Cut tortillas in half. Heat oil in large skillet and fry tortilla halves as
quickly as possible, just to soften and moisten. Drain on several paper
towels and keep covered. (I make my own fresh tortillas and don't fry
them.)
In small saucepan melt butter and saute chopped onions and tomatoes for 2
minutes. Season with salt, pepper, instant chicken bullion granules and
ground coriander. Add shredded chicken and set aside.
In a 2 qt. saucepan, mix 4 oz. Mole sauce with approximately 4 cups chicken
broth, a little at a time, adding more as it thickens, taking about 5
minutes or so. Set aside.
In blender or food processor, place the sour cream, milk, garlic, and cream
cheese which has been cut into cubes. Puree and set aside.
To Assemble: Line up all ingredients in an assembly line fashion-first the
tortillas, then the chicken mixture, Mole sauce, sour cream mixture, and
shredded mozzarella cheese.
Coat a 15" long Pyrex baking dish with a small amount of Mole Sauce. Place
a layer of tortilla halves in the dish then a thin layer of the chicken
mixture. Add a thin layer of Mole Sauce, followed by the sour cream mixture
and a light sprinkling of cheese. Repeat. End with layer of sour cream,
more Mole Sauce and rest of mozzarella cheese. If you have some leftover,
place in a pie plate. If you only have a 9 x 13 dish, you will have to put
some in another dish.
Bake in a 350 degree oven for 35 to 40 minutes until heated and bubbly.
Serve with tossed salad, guacamole, refried beans, and garlic bread.
Posted to CHILE-HEADS DIGEST V4 #279 by Judy Howle <howle@ebicom.net> on
Jan 22, 1998

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