Ease of Preparation: Medium
Yield: 4 servings
Ingredients:
- 2 tablespoons (30 ml) corn oil, plus more for frying
- 2 onions, chopped
- 2 poblano peppers, roasted, peeled and chopped
- 3 cloves garlic, minced
- 3 ½ cups (828 ml) cooked, deboned, and shredded chicken thighs
- 1 tablespoon (15 ml) chili powder
- 1 tablespoon (15 ml) ground cumin
- 1 tablespoon (15 ml) ground coriander
- ¼ teaspoon (1.25 ml) cayenne pepper
- Salt and pepper
- 2 cups (480 ml) mole
- 2 cups (480 ml) chicken stock
- 1 teaspoon (5 ml) Mexican oregano
- 12x 6-inch (15 cm) corn tortillas
- 14 oz. (414 ml) refried beans, warmed
- 2 cups (480 ml) shredded Monterey Jack
- 2 cups (480 ml) shredded cheddar
- Mexican crema (or sour cream, if not available), to serve
- Chopped cilantro, to serve
- Hot sauce, to serve
Method:
- In a large skillet over medium high heat, warm the oil. Add the onions and saute until translucent, 5-6 minutes.
- Add the poblano peppers and garlic and continue to cook until aromatic, 1-2 minutes more.
- Add all the chicken and mix well with the vegetables.
- Add the chili powder, cumin, coriander, and cayenne. Season with salt and pepper. Toss and mix well.
- Add the mole, chicken stock, and Mexican oregano. Mix well. Allow the mixture to come to a boil, then reduce to a simmer. Allow to simmer until thickened, 15-20 minutes.
- Meanwhile, soften the tortillas. In a 9-inch (23 cm) skillet, heat ½ cup (120 ml) oil on medium high heat until it is sizzling hot, but not smoking.
- Cook the tortillas one at a time, for 5 seconds on each side, so that they soften, but don’t get crisp.
- Remove the tortillas from the pan and place on a plate lined with paper towels to soak up the excess oil.
- Preheat oven to 350 F (177 C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
- Arrange 4 tortillas in one layer, overlapping slightly.
- Spread some of the beans evenly over tortillas and top with an even layer of the chicken mixture. Mix the two shredded cheeses together. Sprinkle some of the cheese overtop.
- Repeat layering of tortillas, beans, chicken mixture, and cheese and top with remaining 4 tortillas. Sprinkle remaining cheese over tortillas.
- Bake on the middle rack in the oven until the casserole is heated through and the cheese is completely melted and bubbling, roughly 35 minutes.
- Let the dish stand for 10 to 15 minutes before serving.
- Portion and serve, crema (or sour cream), cilantro, and hot sauce.