Save on Pinterest

Chicken and Olive Mole Casserole

My Southwestern chicken casserole makes the perfect party dish when you're looking for something a little out of the ordinary. The mole sauce lends an authentic flavor, and folks are always pleasantly surprised to taste a little sweetness from the chocolate. —Barbara White, Livingston, Texas
  • Total Time
    Prep: 50 min. Bake: 40 min. + standing
  • Makes
    8 servings


  • 2 large onions, finely chopped, divided
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 5 tablespoons chili powder
  • 3 tablespoons all-purpose flour
  • 4-1/2 cups reduced-sodium chicken broth
  • 1/2 ounce semisweet chocolate, coarsely chopped
  • 6 cups shredded cooked chicken
  • 12 corn tortillas (6 inches), warmed
  • 1 cup sliced pimiento-stuffed olives
  • 4 cups shredded Monterey Jack cheese


  • In a large saucepan, saute 1 cup onion in oil until tender. Reduce heat to low. Add the garlic, salt, oregano, cumin and cinnamon; cover and cook for 10 minutes. Stir in chili powder and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes. Remove from the heat; stir in chocolate.
  • In a large bowl, combine chicken and 1/2 cup sauce. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with half of the tortillas, chicken mixture, remaining onion and olives; top with 1 cup sauce and 2 cups cheese. Repeat layers.
  • Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts
1 serving: 640 calories, 36g fat (14g saturated fat), 144mg cholesterol, 1483mg sodium, 32g carbohydrate (4g sugars, 5g fiber), 50g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Penni E.
    Apr 10, 2020

    Delicious!!! I add cayenne pepper for more heat.

  • Phil
    Jan 21, 2019

    Family didn't care for the taste, was too much like frozen vegetarian enchilada from the super market.

  • slocook805
    Nov 5, 2018

    This is a very quick, simple and tasty take on mole. That does not come lightly from me as I could eat mole in my sleep. The only minor addition I made was to add 1 TB of smooth peanut butter. Some moles take a ton of prep work but not this one. It's a keeper.

  • bernerlover
    Feb 12, 2018

    I've actually never given a bad review on anything-I hate when people are so mean in their reviews. I will only say that I didn't care for this at all.

  • Judy
    Feb 7, 2018

    No comment left

  • I_Fortuna
    Mar 23, 2016

    This is very close to authentic Mexican mole. We do not use so much garlic, onions or olives though. One large onion is sufficient for us.This is a very easy recipe that is similar to ours and really beats the store bought mole.Many people think that they need 20 or more ingredients to make a good chocolate mole but it is not true. Many families have traditionally added certain things to mole that are left over in the kitchen. As long as they are neutral flavors like seeds, nuts, toast, etc. they get tossed in the mix after being pulverized.I always add a little agave syrup giving it a tiny bit of sweetness.

  • Jennifer7792
    Feb 28, 2015

    I added some chipotle chili powder in place of some of the regular chili powder and some green chili in place some of the onion. My husband thought it was the best recipe we ever made and we've made lots. Love Taste of Home!

  • Librartist
    Aug 4, 2014

    This sounds very good, but an easier recipe would be to just buy the jarred Mole sauce which is just as good. All you have to do is mix it with some chicen broth. It would cut out all those extra ingredients

  • Naveena
    Jan 30, 2014

    Looks really yummy!!You can also have a look to this: