Best Chicken Mole Casserole Recipes
CHICKEN AND OLIVE MOLE CASSEROLE
My southwestern chicken casserole makes the perfect party dish when you're looking for something a little out of the ordinary. The mole sauce lends an authentic flavor, and folks are always pleasantly surprised to taste a little sweetness from the chocolate. -Barbara White, Livingston, Texas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute 1 cup onion in oil until tender. Reduce heat to low. Add the garlic, salt, oregano, cumin and cinnamon; cover and cook for 10 minutes. Stir in chili powder and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes. Remove from the heat; stir in chocolate., In a large bowl, combine chicken and 1/2 cup sauce. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with half the tortillas, chicken mixture, remaining onion and olives; top with 1 cup sauce and 2 cups cheese. Repeat layers., Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 640 calories, Fat 36g fat (14g saturated fat), Cholesterol 144mg cholesterol, Sodium 1483mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 50g protein.
CHICKEN MOLE CASSEROLE WITH OLIVES
Mole sauces have layers of rich flavor with mild to moderate heat. The chocolate in the sauce helps offset the heat without becoming a dominant flavor, which is why we added the spicy chocolate cinnamon cane sugar to this this dish originally submitted by Barbara L. White from Livingston, Texas. - Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute 1 cup onion in oil until tender. Reduce heat to low. Add the garlic, salt, oregano and cumin; cover and cook for 10 minutes. Stir in chili powder, spicy chocolate cinnamon sugar and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes. , In a large bowl, combine chicken and 1/2 cup sauce. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with half of the tortillas, chicken mixture, remaining onion and olives; top with 1 cup sauce and 2 cups cheese. Repeat layers., Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 622 calories, Fat 35g fat (14g saturated fat), Cholesterol 144mg cholesterol, Sodium 1568mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 6g fiber), Protein 50g protein.
CHICKEN MOLE CASSEROLE
The key to a good mole is its rich, brown sauce with a hint of chocolate. The cocoa in this recipe lends richness without sweetness. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. In a large skillet, saute chicken, green pepper and onion in butter until chicken juices run clear and vegetables are tender. , Add cocoa, brown sugar and seasonings; cook and stir over medium heat for 1 minute. Stir in corn and salsa; heat through. Transfer to a greased 11x7-in. baking dish., Cut each biscuit in half. Arrange biscuit pieces over chicken mixture with cut sides facing outer edge of dish, overlapping slightly. Brush with melted butter; sprinkle with cornmeal. , Bake, uncovered, 20-25 minutes or until biscuits are golden brown.
Nutrition Facts :
MOLE VERDE CHICKEN SPINACH CASSEROLE
This is similar to casserole/lasagna-style chicken enchiladas, but incorporates a mole sauce and fresh spinach. The recipe itself is not gluten-free, but simple changes could make it so. I actually made two versions (one with dairy and one without) and everyone LOVED it! I created this after reading a lot of other recipes that did not quite fit my ingredients on hand, my dietary restrictions (low gluten and dairy-free), and the amount of time I had to cook. It should also be a forgiving recipe in that you could substitute different vegetables and dial up the heat if desired. You can use leftover roasted chicken, precooked packaged chicken, or poach your own before beginning the recipe. Enjoy! --Miss Ditter
Provided by Miss Ditter
Categories Chicken
Time 55m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 16
Steps:
- Place olive oil and mole paste in a medium saucepan, on medium heat. Gradually whisk in 1 cup stock until smooth, breaking up the mole paste. Stir constantly; sauce will thicken. Then whisk in remaining 1 cup stock.
- Preheat oven to 350°.
- To the mole sauce in the pan, add shredded chicken, corn, canned chiles, salt, and minced habanero (careful not to get it on your fingers -- it burns!); stir to mix well and heat through.
- Meanwhile, lightly oil a 10x10 or 9x13 casserole pan. Cover bottom with a layer of corm tortillas (about 4. You can curve them up the sides of the dish if that fits better.) Sprinkle a light layer (1/3 c) of shredded cheese on top of the tortillas. Cover the cheese with about half the fresh spinach.
- Turn heat to low (on saucepan) and stir in yogurt. Mix until smooth, then remove from heat.
- Ladle half the mole-chicken mixture into the prepared casserole dish, on top of the spinach layer.
- Repeat the layer of 4 tortillas, 1/3 c shredded cheese, the rest of the fresh baby spinach, and the rest of the mole-chicken mixture.
- Top with 1/3 c shredded cheese.
- Bake covered for 15 minutes and uncovered for 10 minutes. Allow to rest about 5 minutes out of the over before cutting.
- Serve with fresh cilantro, sliced avocado, lime wedges, and freshly ground black pepper.
- (FOR THE DAIRY-FREE OPTION: omit shredded cheese, or substutute a dairyless option. You may add extra corn and/or spinach. Use 6 oz dairy-free sour cream or cream cheese instead of yogurt. If making two casseroles (one dairy-free and one regular), split the mole-chicken mixture into two saucepans before adding 4 oz yogurt to one and 4 oz dairy-substitute to the other.).
Nutrition Facts : Calories 596.4, Fat 29.7, SaturatedFat 10.3, Cholesterol 85.5, Sodium 1331.3, Carbohydrate 52.2, Fiber 10.2, Sugar 10.7, Protein 35.5
CHICKEN AND OLIVE MOLE CASSEROLE RECIPE
My Southwestern chicken casserole makes the perfect party dish when you're looking for something a little out of the ordinary. The mole sauce lends an authentic flavor, and folks are always pleasantly surprised to taste a little sweetness from the chocolate. -Barbara White, Livingston, Texas
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- In a large saucepan, saute 1 cup onion in oil until tender. Reduce heat to low. Add the garlic, salt, oregano, cumin and cinnamon; cover and cook for 10 minutes. Stir in chili powder and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes. Remove from the heat; stir in chocolate.
- In a large bowl, combine chicken and 1/2 cup sauce mixture. Spread 1/2 cup sauce mixture into a greased 13-in. x 9-in. baking dish. Layer with half of the tortillas, chicken mixture, remaining onion and olives; top with 1 cup sauce and 2 cups cheese. Repeat layers.
- Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
- Yield: 8 servings.
- Originally published as Chicken and Olive Mole Casserole in Taste of Home Christmas Annual
- Nutritional Facts
- serving equals 640 calories, 36 g fat (14 g saturated fat), 144 mg cholesterol, 1,483 mg sodium, 32 g carbohydrate, 5 g fiber, 50 g protein.
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