Mole Verde Chicken Spinach Casserole
- Ready In:
- 55mins
- Ingredients:
- 16
- Yields:
-
1 casserole
- Serves:
- 4
ingredients
- 1⁄2 tablespoon olive oil
- 1⁄2 cup mole, verde paste (some prepared versions contain gluten)
- 2 cups chicken stock
- 2 chicken breasts, pre-cooked and shredded
- 1 cup corn (fresh or frozen)
- 1 (4 ounce) can diced green chilies
- 1⁄2 teaspoon salt (or to taste)
- 1 habanero pepper, minced (optional)
- 1 (8 ounce) package corn tortillas (8 tortillas, 6-inch diameter)
- 6 ounces plain fat-free yogurt (OR 4 oz yogurt, 4 oz dairy-free "sour cream" or "cream cheese")
- 1 cup Mexican blend cheese (shredded)
- 1 (9 ounce) bag Baby Spinach (~6 cups uncooked leaves, cleaned)
- 8 sprigs cilantro
- 1 avocado
- 1 lime
- fresh ground black pepper, to taste
directions
- Place olive oil and mole paste in a medium saucepan, on medium heat. Gradually whisk in 1 cup stock until smooth, breaking up the mole paste. Stir constantly; sauce will thicken. Then whisk in remaining 1 cup stock.
- Preheat oven to 350°.
- To the mole sauce in the pan, add shredded chicken, corn, canned chiles, salt, and minced habanero (careful not to get it on your fingers -- it burns!); stir to mix well and heat through.
- Meanwhile, lightly oil a 10x10 or 9x13 casserole pan. Cover bottom with a layer of corm tortillas (about 4. You can curve them up the sides of the dish if that fits better.) Sprinkle a light layer (1/3 c) of shredded cheese on top of the tortillas. Cover the cheese with about half the fresh spinach.
- Turn heat to low (on saucepan) and stir in yogurt. Mix until smooth, then remove from heat.
- Ladle half the mole-chicken mixture into the prepared casserole dish, on top of the spinach layer.
- Repeat the layer of 4 tortillas, 1/3 c shredded cheese, the rest of the fresh baby spinach, and the rest of the mole-chicken mixture.
- Top with 1/3 c shredded cheese.
- Bake covered for 15 minutes and uncovered for 10 minutes. Allow to rest about 5 minutes out of the over before cutting.
- Serve with fresh cilantro, sliced avocado, lime wedges, and freshly ground black pepper.
- (FOR THE DAIRY-FREE OPTION: omit shredded cheese, or substutute a dairyless option. You may add extra corn and/or spinach. Use 6 oz dairy-free sour cream or cream cheese instead of yogurt. If making two casseroles (one dairy-free and one regular), split the mole-chicken mixture into two saucepans before adding 4 oz yogurt to one and 4 oz dairy-substitute to the other.).
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