A delightful twist on traditional mole, this layered chicken bake combines rich flavors with a simple preparation.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture.
In a saucepan over medium heat, combine the mole paste with half of the chicken broth. Stir until smooth.
Stir continuously to prevent lumps and ensure a smooth sauce.
Add the shredded chicken and the remaining chicken broth to the saucepan. Heat until the mixture is simmering.
Simmering allows the flavors to meld together beautifully.
Spray a 9-inch pie plate with non-stick cooking spray. Place two tortillas, overlapping, at the bottom of the plate.
Overlapping the tortillas ensures a sturdy base for the layers.
Spread a quarter of the chicken and sauce mixture over the tortillas, then sprinkle with a quarter of the cheese.
Distribute the ingredients evenly for consistent layers.
Repeat the layering process with the remaining tortillas, chicken mixture, and cheese, finishing with a layer of sauce and cheese on top.
Press gently on each layer to compact the dish slightly.
Bake in the preheated oven for about 25 minutes, or until the cheese is melted and the sauce is bubbling.
Keep an eye on the dish to prevent over-browning.
Let the bake cool slightly before cutting into wedges to serve.
Cooling allows the layers to set, making it easier to serve.
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