Chicken and Olive Mole Casserole

Name: Chicken and Olive Mole Casserole
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 5 Tbsps chili powder; 12 6-inchs corn tortillas (6 inches), warmed; 3 Tbsps all-purpose flour; 3 garlic cloves, minced; 0 teaspoons ground cinnamon; 1 teaspoon ground cumin; 1 liters reduced-sodium chicken broth; 454 grams cups shredded Monterey Jack cheese; 3 Tbsps olive oil; 2 larges onions, finely chopped, divided; 1 teaspoon dried oregano; 237 milliliters sliced pimiento-stuffed olives; 1 teaspoon salt; 14 grams semisweet chocolate, coarsely chopped; 1 liters shredded cooked chicken

Chicken and Olive Mole Casserole takes about 1 hour and 30 minutes from beginning to end. This recipe serves 8. This main course has 617 calories, 47g of protein, and 35g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires ground cumin, monterey jack cheese, oregano, and chicken. It will be a hit at your Autumn event.

Instructions

In a large saucepan, saute 1 cup onion in oil until tender. Reduce heat to low.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Chili Powder