I came across this recipe one afternoon looking for something quick and easy to make during the weeknight. Of course, this dish is good anytime, breakfast included. Don’t cul-de-sac yourself when eating meals, eat what fancy’s you when and where you want it!
Pastel Azteca de Mole
Adapted from and courtesy of Mexico in My Kitchen
Picture– Rhonda Hunt
9 Corn Tortillas- dried overnight, but not critical
2 Cups of shredded Chicken- grab one at the grocery, it will make this meal a breeze
1/2 Cup sliced Red Onion
1 Cup cheese- Mozzarella, Queso Fresco, Cheddar- it’s all good- I will let you indulge the cheese
1 Jar of Mole- you can make this on your own, but for this recipe it works wonders- please mix in a blender, it’s going to be a bear- follow directions on container
1 Pint of Pico de Gallo-go to your favorite Mexican grocery, they are amazing!
Assemble lasagna style:
Tortillas, mole, chicken, onion, cheese, over and over until all 9 tortillas are used. Bake in a greased 9 x 13 pan at 350 degrees for 30 minutes or until fully melted and bubbly.
Top with Pico and shredded Lettece.
No one would fault you for adding avocado, extra cheese, pickled jalepenos/carrots and sour cream.
This will serve 4, but 2 people can easily devour this!!
*Remember- gluten free is the ticket- they are making all kinds of different substitutes these days. Get creative and make it yours!