Total Time: 90 minutes, or 55 minutes if using pre-made sauceHomemade mole sauce: makes about 6 cupsOR, substitute 3 cups pre-made enchilada sauce in this recipe
Ingredients
Tomato and Chipotle Mole
4-5clovesgarlic
½white onion, peeled
1jalapeno, optional
1 28 ozcans whole peeled tomatoes
1 15 ozcan diced tomatoes
⅓craw pepitas, pumpkin seeds—optional
¾cchicken stock or water
1Tbspbrown sugar or honey
¾tspcinnamon
1Tbspcumin
2tspblack pepper
2canned chipotle peppers, plus 1 Tbsp sauce
5animal crackers, or other sweet, dry, cracker
For the Tortilla Pie
Chicken Filling:
2Tbspoil
1small yellow onion, diced
2Tbsptomato paste, optional
1 14 ozcan of corn, drained
4cshredded rotisserie chicken
1 14 ozcan kidney beans, drained and rinsed
1Tbspdried oregano
8flour tortillas
2 ½cupMexican cheese blend, shredded
Instructions
Make the mole sauce:
On a sheet tray, add the garlic, white onion, and jalapeño. Set broiler to high and blister, flipping once. Broil 2-3 minutes per side for the garlic, 5 minutes per side for the onions and jalapeño. Once blistered and charred, peel the skin off the jalapeño and remove the stem and seeds. Set ingredients aside. 10 min
In a medium pot, add the tomatoes, pepitas, brown sugar, cinnamon, cumin, black pepper, and chicken stock (or water). Bring to a boil over medium-high heat, then reduce to a simmer—reduce 10 minutes. Transfer the tomato sauce to a blender with the blistered garlic, white onion, jalapeño, chipotle peppers and sauce, and animal crackers. Blend until smooth, then transfer back to a pot, taste for salt and additional seasonings, and reduce for 10 minutes. Set aside. 20min
Make the filling:
In a large skillet, heat the oil over medium-high heat. Add the onion, tomato paste, and oregano and season with salt and pepper. Lower heat to medium and cook until softened—8-10 minutes—then add the corn, shredded chicken, kidney beans, and 1/4 cup of sauce. Cook 5 minutes more, then take off the heat.
Preheat oven to 375 degrees F.
Arrange a springform pan onto a baking sheet lined with parchment. Grease the bottom and edges well.
Add a drizzle of enchilada sauce to the pan, about 3 Tbsp, and lay down a tortilla—in order to fit all of the tortillas into the pan, each layer will need one whole tortilla and one tortilla torn in half to cover the gaps. Cover the tortillas with about ¾ cup more sauce, about 1 c shredded chicken, corn and bean mixture, and ½ cup of cheese. Repeat until all of the tortillas, sauce, chicken, and cheese are used—you should have 3 layers--and finish the pie with a final layer of tortillas, sauce, and cheese.
Cover the pan with foil and bake 25 minutes, then remove the foil and bake 15 minutes more until golden.
Remove from the oven and allow to cool for at least 30 minutes to set and firm up before removing the collar and cutting into it.
The enchilada pie is moist, flavorful and saucy by itself, but if desired, serve with sour cream, cilantro, and pickled red onion.