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You are here: Home » Recipes » Chicken

Mole Sauce Casserole

Published: Mar 29, 2012 · Updated: Aug 12, 2018 by Mely Martínez

JUMP TO RECIPE

6:00 AM Mexico City, she is all dressed up ready for her office job, working at her own rhythm. Like someone that had mastered the small alley shape kitchen space after years of living there. I didn’t know she could cook, I knew her as the world traveler, elegant, Independent, single and professional aunt. But this time she surprised me. I asked her: What are you cooking? “I am making dinner: Pastel Azteca”, she said.

Mole Sauce Casserole | Pastel Azteca de Mole

Pastel Azteca de Mole

It will be baked when I come back from work. At that moment, I made a mental note to myself to be there for dinner. How could someone miss it, If mole sauce was invited! That was more than 27 years ago and although this is not the authentic recipe for “Pastel Azteca”, in our home we still call it that way. And every time I prepared it, the time machine takes me  back into that kitchen in Mexico City, to that particular morning and to Aunt E. preparing her “Mole Sauce Casserole”

How to make Mole Sauce Casserole

JUMP TO FULL INSTRUCTIONS

Instructions:

Mole Sauce Casserole | Mexican RecipesMole Sauce Casserole | Easier Than You Think

  • Preheat your oven to 350 degrees. Heat the sauce in a skillet until it is warm but not hot. The tortillas should be dry to have nice layers, they will soften while baking. These ones in the above picture were left in the oven racks overnight, with the oven OFF. This way, I do not have to fry them to keep its shape. They resemble lasagna sheets. (Please check the ingredients list below)

Mole Sauce Casserole | Cook all your favorite dishesMole Sauce Casserole | Authentic Mexican Recipes

  • Place a few spoons of the sauce to the bottom of your ovenproof dish. Add 3 tortillas and spoon some more of the sauce over the tortillas. Completely covering the tortillas with the sauce.

Mole Sauce Casserole | Cook all your favorite dishesMole Sauce Casserole | detailed step by step delicious tutorial

  • Top the mole sauce with ⅓ of the chicken, cheese and onion slices. Repeat process to form the layers.
enjoy this traditional recipe with a step by step photo tutorial.
  • Cover with aluminum foil and bake for 30 minutes. Uncover during the last 10 minutes of the baking process.

Serve with a salad and enjoy!

¡Buen provecho!
Mely,

More recipes:
Green Mole / Mole Verde
Chunky Guacamole Recipe

Mole Sauce Casserole

Mely Martínez
Mole Sauce Casserole. It will be baked when I come back from work. At that moment, I made a mental note to myself to be there for dinner. How could someone miss it, If mole sauce was invited! That was more than 27 years ago and although this is not the authentic recipe for Pastel Azteca.
4.08 from 14 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
0 mins
Total Time 50 mins
Course Chicken
Cuisine Mexican
Servings 6
Calories 238 kcal

Ingredients
  

  • 9 Corn Tortillas at least one day old or left overnight in your kitchen counter to dry
  • 2 cups of cooked chicken finely shredded
  • 2 cups of homemade mole sauce. If using store bought paste made according to the instructions in the jar.
  • 1 cup of shredded cheese mozzarella and muenster work fine*
  • ⅓ of a large onion thinly sliced
  • Salt and pepper to season the chicken

Instructions
 

  • Preheat your oven at 350 degrees. Heat the sauce in a skillet until it is warm but not hot. The tortillas should be dry to have nice layers, they will soften while baking. These ones in the above picture where left in the oven racks overnight, with the oven OFF. This way, I do not have to fry them to keep its shape. They resemble lasagna sheets.
  • Place a few spoons of the sauce to the bottom of your oven proof dish. Add 3 tortillas and spoon some more of the sauce over the tortillas. Completely covering the tortillas with the sauce.
  • Top the mole sauce with ⅓ of the chicken, cheese and onion slices. Repeat process to form the layers.
  • Cover with aluminum foil and bake for 30 minutes. Uncover during the last 10 minutes of the baking process.

Serve with a salad and enjoy!

    Notes

    • *You can use a mix of half queso fresco and half of your favorite melting cheese.
    • – Leftover rotisserie chicken works fine in this recipe
    • – If store bought Mole paste is used, try to use a good quality brand. Nowadays Hispanic Stores carry some artisanal local made pastes.
    • – You can omit the chicken to make it a meatless dish.

    Nutrition

    Serving: 1portionCalories: 238kcalCarbohydrates: 24gProtein: 20gFat: 7gSaturated Fat: 3gCholesterol: 47mgSodium: 819mgPotassium: 451mgFiber: 4gSugar: 4gVitamin A: 527IUVitamin C: 2mgCalcium: 212mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Lorri Ann

      January 20, 2021 at 11:20 am

      5 stars
      Delish! So glad I found your site, authentic Mexican food is a lost art, and forget about finding authentic restaurants!!

      Reply
    2. Becky Cantu

      January 26, 2019 at 12:24 pm

      Hi Mely, I would like a recipe to make the dough from scratch for empanadas. Thank you enjoy your recipes Becky

      Reply
      • mmartinez

        January 26, 2019 at 3:01 pm

        Hello Becky,
        Corn empanadas or wheat flour empanadas?
        Here are two links: http://bit.ly/2LvdyVb
        http://bit.ly/2Hds7ar

        Reply
      • Sheila

        March 30, 2022 at 4:37 pm

        5 stars
        Loved it, used store bought chicken. Thanks Mely

        Reply
    3. Karina

      February 23, 2018 at 11:29 am

      Delicioso! Can this be premade and popped into the oven later? Would love to do this for a posada!

      Reply
      • mmartinez

        February 24, 2018 at 4:37 pm

        Hello Karina,

        You can do that, only be sure to use corn tortillas that will not break easily.

        Reply
    4. Pily

      August 19, 2012 at 9:33 pm

      Pues cuántas cosas has hecho yno había visto!!!!!!!! éste pastel jamás lo he hecho, suena rico!! me gustan los pasteles aztecas!! fácil y rico!!
      Saludos, again !! 😀

      Reply
    5. Jay

      June 25, 2012 at 5:42 pm

      perfect & yummy...absolutely love it

      Reply
    6. MyCookingTime

      June 15, 2012 at 6:31 pm

      Hola Mely, cómo me antojas con tus platillos. Yo preparo el pastel azteca pero con carne de cerdo deshebrada guisada con poblano en rajas, tomate,elote, queso y crema mmmmm

      Reply
    7. jushomecookin

      June 10, 2012 at 10:06 pm

      I want to try Mole. It is just to much work for me to make homemade mole. I would like to know the best store bought brand I can substitute. I love your recipes. Pure authentic Mexican yummmy not the fake stuff. Thank you for sharing with us.

      Reply
      • Mely

        June 26, 2012 at 1:37 pm

        Hello jushomecookin,

        Sorry I didn't get back to you before.

        There is a good brand of homestyle Poblano mole paste here in the states. Comes in a plastic tube container, the name is Dona Susana.

        Let me know where are you located, maybe I can help you find a supplier near you.

        Mely

        Reply
    8. Jay

      May 31, 2012 at 1:20 am

      5 stars
      looks sooo good..love it..:

      Reply
    9. Mexico in my kitchen

      May 14, 2012 at 3:25 pm

      Thanks for the invitation, I will stop by your place.

      Mely

      Reply
    10. Ruth Sagrario Macotela

      May 13, 2012 at 3:48 pm

      Que pases un Lindo dia de las madres, Mely!!!

      XOXO
      Ruth

      Reply
      • Mexico in my kitchen

        May 14, 2012 at 3:23 pm

        Hola Ruth and Prieta,

        Gracias por pasar a saludar, por aqui ando "living la vida loca" 🙂

        Reply
    11. Prieta

      May 12, 2012 at 3:56 am

      Mely, donde andas? Te extrañamos! Espero que te encuentres bien. Solo pase a saludarte. XOXO

      Reply
    12. Aldy @ Al Dente Gourmet

      April 30, 2012 at 10:56 pm

      Mely, Que sabroso! Y tu step by step pics son siempre una delicia de mirar. Y que bonita presentacion 🙂 Que tengas un hermosa semana!

      Abrazotes <3

      Reply
    13. Ruth Sagrario Macotela

      April 27, 2012 at 2:21 am

      Wow! esta receta no me la sabia( como muchas otras jeje) creo que la voy a preparar este fin de semana, en la despensa siempre tengo un vasito de mole Dona Maria por si derepente se antoja.

      Gracias Mely por tus deliciosas recetas como siempre!

      XOXO
      Ruth

      Reply
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    Mexico in my kitchen | Mely Martinez

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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