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Chicken Mole Lasagna

Source of Recipe

Marsha - Adapted from "The Itty Bitty Kitchen Handbook"


List of Ingredients

2 tablespoons vegetable oil
½ large onion, diced
2 teaspoons ground cumin
2 teaspoons ground oregano
1 teaspoon ground cinnamon
2 teaspoons unsweetened cocoa powder
½ teaspoon cayenne pepper
2 cloves garlic, minced
1 cup (8 ounces) tomato juice
1 cup (8 ounces) low-sodium beef broth
2 cups shredded cooked chicken
1 to 2 tablespoons yellow cornmeal
About 8 corn tortillas
2 cups shredded Mexican cheese blend or Monterey jack



Recipe

Heat vegetable oil over medium-high in a large saucepan or Dutch oven. Add onion. When it sizzles, cover and reduce heat to medium-low. Cook about 10 minutes, until onion is softened.

Uncover and raise heat to medium. Add cumin, oregano, cinnamon, cocoa power, cayenne and garlic. Stir, cooking a minute or two until fragrant.

Stir in tomato juice, beef broth and chicken. Bring to a boil. Stir in cornmeal and cook 1 to 2 minutes, until thickened. Remove from heat.

Spray a 9-inch pie plate with nonstick cooking spray. Place 2 tortillas, overlapping, on bottom of pie plate. (Tortillas won't completely cover the bottom; that's OK.)

Top with a quarter of the chicken and sauce and a quarter of the cheese. Continue layering, ending with sauce and cheese.

Bake at 375 degrees for about 25 minutes, until cheese is melted and sauce is bubbling. Cut in wedges to serve.