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INGREDIENTS

1 ts Coriander
1 c tomatoes ; Chopped, peeled
1 8-oz jar Mole Sauce
2 c Sour cream
Salt and pepper
1 8-oz package cream cheese
4 tb Butter or margarine
1 Clove garlic ; mashed
4 c chicken ; Shredded, cooked
1 8-oz package mozzarella ; shredded
1/2 c scallions ; Chopped
1/2 c milk
1 c Vegetable oil
2 tb Instant chicken granules
12 Corn tortillas

Servings

INSTRUCTIONS

This is soooooo good! It always gets rave reviews when I take it to a potluck or have company. You can cut down on the sour cream to one cup of lowfat and add a bit more milk, and use lowfat cream cheese if you are counting calories. Sometimes I use Montery Jack cheese on top but it has more calories, I think. Cut tortillas in half. Heat oil in large skillet and fry tortilla halves as quickly as possible, just to soften and moisten. Drain on several paper towels and keep covered. (I make my own fresh tortillas and dont fry them.) In small saucepan melt butter and saute chopped onions and tomatoes for 2 minutes. Season with salt, pepper, instant chicken bullion granules and ground coriander. Add shredded chicken and set aside. In a 2 qt. saucepan, mix 4 oz. Mole sauce with approximately 4 cups chicken broth, a little at a time, adding more as it thickens, taking about 5 minutes or so. Set aside. In blender or food processor, place the sour cream, milk, garlic, and cream cheese which has been cut into cubes. Puree and set aside. To Assemble: Line up all ingredients in an assembly line fashion-first the tortillas, then the chicken mixture, Mole sauce, sour cream mixture, and shredded mozzarella cheese. Coat a 15" long Pyrex baking dish with a small amount of Mole Sauce. Place a layer of tortilla halves in the dish then a thin layer of the chicken mixture. Add a thin layer of Mole Sauce, followed by the sour cream mixture and a light sprinkling of cheese. Repeat. End with layer of sour cream, more Mole Sauce and rest of mozzarella cheese. If you have some leftover, place in a pie plate. If you only have a 9 x 13 dish, you will have to put some in another dish. Bake in a 350 degree oven for 35 to 40 minutes until heated and bubbly. Serve with tossed salad, guacamole, refried beans, and garlic bread. Posted to CHILE-HEADS DIGEST V4 #279 by Judy Howle on Jan 22, 1998

NOTES

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Budin Azteca (Aztec Pie)

1 ts Coriander 
1 c tomatoes Chopped, peeled
1 8-oz jar Mole Sauce 
2 c Sour cream 
  Salt and pepper 
1 8-oz package cream cheese 
4 tb Butter or margarine 
1 Clove  garlic mashed
4 c chicken Shredded, cooked
1 8-oz package mozzarella shredded
1/2 c scallions Chopped
1/2 c milk 
1 c Vegetable oil 
2 tb Instant chicken granules 
12  Corn tortillas

This is soooooo good! It always gets rave reviews when I take it to a  potluck or have company. You can cut down on the sour cream to one cup of  lowfat and add a bit more milk, and use lowfat cream cheese if you are  counting calories. Sometimes I use Montery Jack cheese on top but it has  more calories, I think.    Cut tortillas in half. Heat oil in large skillet and fry tortilla halves as  quickly as possible, just to soften and moisten. Drain on several paper  towels and keep covered. (I make my own fresh tortillas and dont fry  them.)    In small saucepan melt butter and saute chopped onions and tomatoes for 2  minutes. Season with salt, pepper, instant chicken bullion granules and  ground coriander. Add shredded chicken and set aside.    In a 2 qt. saucepan, mix 4 oz. Mole sauce with approximately 4 cups chicken  broth, a little at a time, adding more as it thickens, taking about 5  minutes or so. Set aside.    In blender or food processor, place the sour cream, milk, garlic, and cream  cheese which has been cut into cubes. Puree and set aside.    To Assemble: Line up all ingredients in an assembly line fashion-first the  tortillas, then the chicken mixture, Mole sauce, sour cream mixture, and  shredded mozzarella cheese.    Coat a 15" long Pyrex baking dish with a small amount of Mole Sauce. Place  a layer of tortilla halves in the dish then a thin layer of the chicken  mixture. Add a thin layer of Mole Sauce, followed by the sour cream mixture  and a light sprinkling of cheese. Repeat. End with layer of sour cream,  more Mole Sauce and rest of mozzarella cheese. If you have some leftover,  place in a pie plate. If you only have a 9 x 13 dish, you will have to put  some in another dish.    Bake in a 350 degree oven for 35 to 40 minutes until heated and bubbly.    Serve with tossed salad, guacamole, refried beans, and garlic bread.  Posted to CHILE-HEADS DIGEST V4 #279 by Judy Howle <howle@ebicom.net> on  Jan 22, 1998

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Nutrition

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Serving Size: 1 Serving (4551g)
Recipe Makes: 1

Calories: 11322
Calories from Fat: 5757 (51%)

Amt Per Serving		% DV

	Total Fat 639.6g	853 %
	Saturated Fat 198.2g	991 %
	Monounsaturated Fat 260.2g
	Polyunsanturated Fat 135.7g
Cholesterol 1347mg		414 %
Sodium 4292.7mg		148 %
Potassium 7792.3mg		205 %
Total Carbohydrate 1074.7g		316 %
	Dietary Fiber 154g	616 %
	Sugars, other 920.7g
Protein 379.9g		543 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11322

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