• Cooking Time: 30
  • Servings: as big as you want
  • Preparation Time: 30


This is a favorite that I learned from my husband. There are a few shortcuts, but in the end it tastes just great to me (though not as good as his mother's). It's a quick and fun way to explore the Mexican delicacy known as mole. This is not a dessert!

Submitted by: "James Madden"


  • 2-3 B/S Chicken Breasts
  • 1 Jar Mexican Crema (or 1 cup Sour Cream)
  • 2 cups Mexican Oaxaca Cheese – Shredded (you can Mexican blend cheese)
  • 1 jar Dona Maria’s Mole Sauce (in the Mexican section of your grocery store)
  • 1 jar Nopales (in the Mexican section of your grocery store)
  • (use French cut green beans if you don’t want to use the nopales)
  • 1 cup frozen Corn kernels
  • 1 can black beans
  • 18-24 Corn Tortillas (6 inch)
  • Corn Oil
  • Fresh Parsley or epazote (in the produce section of your Mexican market)


  • Boil the chicken breasts in water until cooked through. I usually add some mike to the water and a bay leaf. You can also use rotisserie chicken breasts. Shred the chicken with 2 forks and set aside.
  • Prepare the mole sauce according to the directions on the jar. Add a bit less water tan required so you get a bit thicker sauce.
  • Rinse the nopales and set aside. (if using the French green beans, thaw before using)
  • Thaw the corn kernels and set aside.
  • Rinse the black beans and set aside.
  • Pour enough oil into a skillet so that you can cover a tortilla. Began frying the tortillas until they are crisp and slightly brown. Drain on a paper towel while you continue to fry the tortillas.
  • Preheat oven to 350.
  • In a 13x9 glass baking dish, lay out some mole sauce and then cover with 4-5 tortillas. Put in some of the chicken, nopales, corn, cheese and beans. Drizzle with the crema and mole sauce. Repeat 3 times and cover with any remaining cheese and mole sauce.
  • Bake until the cheese melts, 25-35 minutes and serve hot. Garnish with a final drizzle of crema and parsley.

Categories: Casserole 
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