Instructions
- Preheat oven to 350°F (175°C).
- Prepare the Mole Sauce: Heat Olive Oil in a large saucepan over medium heat. Add Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more. Stir in Chili Powder, Cocoa Powder, Cinnamon, Cumin, and Cloves. Cook for 1 minute, stirring constantly. Add Almond Butter, Raisins, Diced Tomatoes, Chicken Broth, Apple Cider Vinegar, and Molasses. Bring to a simmer, then reduce heat and cook for at least 30 minutes, or up to an hour, stirring occasionally, until the sauce has thickened and the flavors have melded. Season with Salt and Pepper to taste.
- In a bowl, combine the Shredded Roasted Chicken, Pinto Beans, Roasted Sweet Corn, Poblano Pepper, and 1 cup Shredded Queso Oaxaca.
- Spread a thin layer of the Mole Sauce on the bottom of a 9x13 inch baking dish.
- Arrange half of the tortilla wedges over the sauce.
- Top with half of the Chicken Filling.
- Pour half of the remaining Mole Sauce over the filling.
- Repeat layers with remaining tortillas, filling, and sauce.
- Sprinkle the remaining Shredded Queso Oaxaca over the top.
- Bake for 25-30 minutes, or until heated through and cheese is melted and bubbly.
- Let stand for 5 minutes before serving. Garnish with Fresh Cilantro.
