Pampered Chef Recipes
Layered Chicken Mole Bake
Yield: 8 servings
Ingredients
- 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 (1 1/2 cups), divided
- 1 plum tomato, seeded and chopped
- 2 tablespoons fresh cilantro, finely chopped
- Sour cream (optional)
Instructions
- Heat oven to 400 degrees 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 remaining ingredients.
- Bake 18 to 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.
Notes
Substitute 1 1/2 cups shredded Mexican cheese blend for Chihuahua cheese.
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 to 6 cups of chopped chicken.
Nutrition
Per serving: Calories 440, Total Fat 21g, Saturated Fat 8g, Cholesterol 60mg, Carbohydrates 42g, Protein 22g, Sodium 1210mg, Fiber 7g
Attribution
Recipe credit: Pampered Chef