Baked Chicken and Olive Mole Casserole

Instructions

1. 1

   In a large saucepan, sauté 1 cup of the onions in olive oil over medium heat until tender, about 5 minutes. Reduce heat to low, then add the garlic, salt, oregano, cumin, and cinnamon. Cover and cook for 10 minutes, stirring occasionally. Stir in the chili powder and flour until well blended. Gradually stir in the chicken broth and bring to a boil. Cook, stirring occasionally, until the mixture is reduced to 3 cups, about 35 minutes. Remove from heat and stir in the chopped chocolate until melted and smooth.

2. 2

   In a large bowl, combine the shredded chicken and 1/2 cup of the mole sauce. Spread 1/2 cup of the remaining sauce in the bottom of a greased 13x9-inch baking dish. Layer half of the warm tortillas, the chicken mixture, the remaining onions, and the olives. Top with 1 cup of the sauce and 2 cups of the shredded cheese. Repeat the layers.

3. 3

   Cover the casserole and bake at 375°F for 30 minutes. Uncover and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Let stand for 10 minutes before serving.