1 (12.5-ounce package) corn tortillas
Mole Sauce (recipe below)
1/2 cup shredded Monterey jack cheese
1/2 cup shredded cheddar cheese
Fresh cilantro (for garnish)
Preheat oven to 350°F. Grease a 9- x 12-inch baking dish and place a single layer of (about 6) tortillas across the bottom, allowing them to overlap slightly. Pour mole sauce over the tortillas, just covering them. Layer on each kind of cheese, followed by another layer of tortillas and mole sauce. Repeat until dish is almost full. Top with a layer of each kind of cheese and cover with foil. Bake for 30 minutes, removing the foil for the last 5-7 minutes. Garnish with fresh cilantro (if desired) and serve with Spanish rice or black beans. Mole Sauce: 3 tablespoons olive oil|1/3 cup red onion, chopped. 1 teaspoon minced garlic|4 cups vegetable broth, divided. 1 (4.5-ounce can) chopped green chilies. 1/2 cup whole natural almonds, roasted. 1 (1-ounce) square semi-sweet chocolate. 1 (1-pound can) tomatoes2 to 3 teaspoons chile powder. 1/2 teaspoon salt. 1/2 teaspoon pepper. 1/2 teaspoon ground cumin. 1/2 teaspoon g .round cinnamon. 2 teaspoons lime juice|In a large skillet, heat olive oil over medium heat and sauté onion and garlic for 5 minutes. In a food processor or blender, combine sautéed onions and garlic mixture, 1 cup of the vegetable broth, green chiles, almonds and chocolate to a puree. Transfer puree into a large saucepan and add the remaining broth, tomatoes, chile powder, salt, pepper, cumin and cinnamon and lime juice. Stir until well-combined and bring to a boil over medium-high heat; reduce the heat to medium and simmer 20 minutes, stirring frequently. Remove from the heat.
Calories 350; Fat 22 g; Sat Fat 6 g; Mono Fat 11 g; Poly Fat 3 g; Protein 12 g; Carb 30 g; Fiber 4 g; Cholesterol 20 mg; Sodium 2770mg; Calcium 268 mg; Potassium 348 mg; Vitamin E 5 mg;