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Layered Chicken Mole Bake



  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. Bake 18-20 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.
  5. Cut into wedges using Chef's Knife.
  6. Serve immediately with sour cream, if desired.

Yield: 8 servings

Nutrients per serving: Calories 440, Total Fat 21 g, Saturated Fat 8 g, Cholesterol 60 mg, Carbohydrates 42 g, Protein 22 g, Sodium 1210 mg, Fiber 7 g

Cook’s Tips:

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 4-6 cups of chopped chicken.

Recipe credit: Pampered Chef

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