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Chicken Mole “Lasagna”: Easy & Good!

The aroma always brings me back. As a child, I remember my grandmother patiently stirring a pot of mole on the stove, the complex scent filling the entire house with promises of a flavorful feast. It was more than just a meal; it was a labor of love, a tradition passed down through generations. While her mole was a multi-day affair, this simpler ‘lasagna’ captures some of that magic in a fraction of the time, making it perfect for a weeknight dinner with a touch of authentic Mexican flavor.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6
Yield: 1 pie
Dietary Type: Adaptable (see Variations)

Ingredients

1/2 cup mole poblano paste (such as Doña María)
2 cups chicken broth
2 cups shredded cooked chicken
Nonstick cooking spray
8 corn tortillas
2 cups shredded Mexican blend cheese or Monterey Jack cheese

Equipment Needed

9-inch pie plate
Saucepan
Stirring spoon

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a medium saucepan set over medium-high heat, combine the mole poblano paste with about half of the chicken broth.
Stir continuously until the mole paste is completely dissolved and the mixture is smooth. This prevents any clumps of mole from forming and ensures a consistent flavor throughout.
Once the mole mixture is smooth, add the remaining chicken broth and the shredded cooked chicken to the saucepan.
Heat the mixture until it reaches a simmer, stirring occasionally to ensure the chicken is evenly coated in the mole sauce. Avoid boiling the sauce, as this can cause it to thicken too much and burn.
While the sauce is heating, prepare your 9-inch pie plate by spraying it generously with nonstick cooking spray. This will prevent the “lasagna” from sticking and make it easier to serve.
Begin layering the ingredients in the pie plate. Place two corn tortillas, slightly overlapping each other, on the bottom of the pie plate. Don’t worry if the tortillas don’t completely cover the bottom; that’s perfectly fine. The overlapping is key to creating a base layer.
Top the tortillas with approximately 1/4 of the chicken and mole sauce mixture, spreading it evenly over the tortillas.
Sprinkle 1/4 of the shredded cheese over the sauce. Distribute the cheese evenly for optimal melting and coverage.
Repeat the layering process: tortillas, chicken and mole sauce, and cheese. You should have enough ingredients for four layers in total.
Finish the layering with the remaining chicken and mole sauce, and then top with the remaining shredded cheese. Make sure the final layer of cheese is evenly distributed for a beautiful, bubbly topping.
Bake the “lasagna” in the preheated oven for about 25 minutes, or until the cheese is completely melted and the sauce is bubbling around the edges. Keep an eye on it to prevent the cheese from burning.
Remove the pie plate from the oven and let it cool for a few minutes before cutting it into wedges and serving. This allows the “lasagna” to set slightly, making it easier to slice.

Expert Tips & Tricks

Flavor Boost: For a richer, more complex mole flavor, consider adding a small square of dark chocolate to the sauce while simmering. The chocolate enhances the depth of the mole without making it overly sweet.
Tortilla Softening: If your tortillas are a bit stiff, lightly warm them in a dry skillet before layering them. This makes them more pliable and easier to work with.
Pre-Shredded vs. Block Cheese: While pre-shredded cheese is convenient, freshly shredded cheese from a block melts more smoothly and has a better flavor.
Spice Adjustment: If you prefer a spicier dish, add a pinch of cayenne pepper or a few dashes of hot sauce to the mole sauce.
Make-Ahead Option: You can assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours before baking. This is a great option for busy weeknights. Just add a few extra minutes to the baking time to ensure it’s heated through.
Prevent Burning: If the cheese starts to brown too quickly during baking, loosely tent the pie plate with aluminum foil.

Serving & Storage Suggestions

Serve the Chicken Mole “Lasagna” hot, cut into wedges. Garnish with a dollop of sour cream, a sprinkle of fresh cilantro, and a side of your favorite salsa and sliced avocado. These toppings add freshness and a contrasting coolness to the rich, savory flavors of the dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions until heated through, or bake the entire pie in a preheated oven at 350°F (175°C) until warmed. You can also freeze the leftovers for longer storage (up to 2 months). Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	537 kcal	N/A
Total Fat	30g	45%
Saturated Fat	14g	71%
Cholesterol	122mg	40%
Sodium	1243mg	51%
Total Carbohydrate	29g	9%
Dietary Fiber	4g	17%
Sugars	4g	N/A
Protein	38g	75%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: This recipe is naturally gluten-free if you use corn tortillas. Ensure that the mole paste is also gluten-free, as some brands may contain wheat flour as a thickener.
Vegetarian: Substitute the chicken with cooked black beans, pinto beans, or a combination of vegetables like corn, zucchini, and bell peppers.
Spicier Version: Add chopped jalapeños or serrano peppers to the chicken and mole mixture for an extra kick.
Cheese Alternatives: Use a different type of cheese, such as Oaxaca, Chihuahua, or queso fresco, for a different flavor profile.
Tortilla Swaps: While corn tortillas are traditional, you could use flour tortillas for a softer texture, though this changes the dish significantly.
Mole Variations: Experiment with different types of mole paste, such as mole negro (black mole) or mole verde (green mole), for unique flavor variations.

FAQs (Frequently Asked Questions)

Q: Can I use leftover rotisserie chicken for this recipe?
A: Absolutely! Using rotisserie chicken is a great way to save time and adds a flavorful twist to the dish. Just shred the chicken and add it to the mole sauce.

Q: What if I can’t find mole paste?
A: While mole paste is ideal, you can create a simplified version of mole sauce by blending together chili powder, cocoa powder, cumin, garlic, onion, and a touch of cinnamon. Adjust the proportions to your liking.

Q: Can I freeze the assembled “lasagna”?
A: Yes, you can freeze the assembled “lasagna” before baking. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw it completely in the refrigerator before baking.

Q: How can I prevent the tortillas from getting soggy?
A: Lightly toasting the tortillas before layering them can help prevent them from becoming too soggy. Be careful not to over-toast them, or they will become brittle.

Q: What are some good side dishes to serve with this?
A: This Chicken Mole “Lasagna” pairs well with a variety of side dishes, such as Mexican rice, refried beans, a simple green salad, or a fresh corn salad.

Final Thoughts

This Chicken Mole “Lasagna” is more than just a recipe; it’s an invitation to explore the rich and complex flavors of Mexican cuisine in a simple and approachable way. Whether you’re a seasoned cook or just starting out, this dish is sure to impress. Don’t be afraid to experiment with different variations and substitutions to create your own unique version. I encourage you to give it a try and share your feedback! Perhaps pair it with a refreshing margarita for a truly festive meal. ¡Buen provecho!

Chicken Mole ‘lasagna’…..easy and Good! Recipe