Chicken Mole Enchilada Pie

Ingredients

• Garlic

  Raw

  4 cloves, minced or 12g

• Onions

  Sweet, raw

  ½ onion or 166g

• Jalapeno

  Pop Chips

  100g

• Tomatoes

  Red, ripe, cooked, with salt

  28 oz or 794g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Pumpkin

  Raw

  33g

• Chicken stock

  Soup, home-prepared

  75g

• Brown sugar

  1 tbsp or 9g

• Cinnamon

  Spices, ground

  ¾ tsp or 2g

• Cumin

  Spices, cumin seed

  1 tbsp, whole or 6g

• Pepper

  Spices, black

  2 tsp or 4g

• Peppers

  Hot chili, green, canned, pods, excluding seeds, solids and liquids

  2 pepper or 146g

• Animal crackers

  Cookies, (includes arrowroot, tea biscuits)

  500g

• Oil

  Submarine Sandwich - Wegmans

  2 tbsp or 28g

• Onions

  Raw

  1 small or 70g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Corn

  Sweet, yellow, canned, brine pack, regular pack, solids and liquids

  ¹⁵⁄₁₆ can (17.0 oz) or 450g

• Chicken

  Chunk, in Water - Kroger

  400g

• Kidney beans

  Mature seeds, sprouted, cooked, boiled, drained, with salt

  14 oz or 397g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, small or 240g

Directions

1. Make the mole sauce:
2. On a sheet tray, add the garlic, white onion, and jalapeno. 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 jalapeno. Once blistered and charred, peel the skin off the jalapeno and remove the stem and seeds. Set ingredients aside. 10 min
3. 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 simmerreduce 10 minutes. Transfer the tomato sauce to a blender with the blistered garlic, white onion, jalapeno, 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
4. Make the filling:
5. 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 softened8-10 minutesthen add the corn, shredded chicken, kidney beans, and 1/4 cup of sauce. Cook 5 minutes more, then take off the heat.
6. Preheat oven to 375 degrees F.
7. Arrange a springform pan onto a baking sheet lined with parchment. Grease the bottom and edges well.
8. Add a drizzle of enchilada sauce to the pan, about 3 Tbsp, and lay down a tortillain 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 3/4 cup more sauce, about 1 c shredded chicken, corn and bean mixture, and 1/2 cup of cheese. Repeat until all of the tortillas, sauce, chicken, and cheese are usedyou should have 3 layers--and finish the pie with a final layer of tortillas, sauce, and cheese.
9. Cover the pan with foil and bake 25 minutes, then remove the foil and bake 15 minutes more until golden.
10. 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.
11. The enchilada pie is moist, flavorful and saucy by itself, but if desired, serve with sour cream, cilantro, and pickled red onion.
12. Recipe by: Sandy / Reluctant Entertainer (source: https://reluctantentertainer.com/chicken-mole-enchilada-pie/)

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