Recipe: Chicken Mole Lasagna (using tortillas and cooked chicken)

CHICKEN MOLE LASAGNA

2 tablespoons vegetable oil
1/2 large onion, diced
2 teaspoons ground cumin
2 teaspoons ground oregano
1 teaspoon ground cinnamon
2 teaspoons unsweetened cocoa powder
1/2 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

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 powder, 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 F for about 25 minutes, until cheese is melted and sauce is bubbling. Cut in wedges to serve.

Makes 6 servings
Adapted from source: The Itty Bitty Kitchen Handbook by Justin Spring