Chicken Mole Enchilada Casserole

I've never wanted to put pictures of food that I've cooked on this website since my camera doesn't give the best photos like ever other blog out there, but I usually don't try recipes that don't have a picture. I really want you to make this recipe, so I'm putting a picture up and hoping you'll try it!

I don't really know what this is called, but we just decided to call it Chicken Mole Enchilada Casserole. We got this from our friends, Sallie and Caleb Dean. I think it was in a Paula Deen chocolate magazine. It's delicious. Yes, ok, it's not the healthiest thing ever, I mean seriously, it's a Paula Deen recipe, but please try it! I would assume it serves about 8-10 people. Next time we are definitely going to half it unless we have people over.

Chicken Mole Enchilada Casserole

1/4 c. butter
1 onion, minced (or just frozen ones)
1 green bell pepper, minced
3 cloves garlic, minced
2 (8 oz) packages cream cheese, softened
1 (16 oz) container sour cream
3 c. chopped cooked chicken (or canned)
2 c. shredded Monterey Jack cheese, divided
2 c. shredded sharp Cheddar cheese, divided
2 Tbsp minced fresh cilantro
1 tsp ground cumin
20 corn torillas (small ones)
Mole Sauce (recipe at bottom)

-Preheat oven to 350 degrees, and lightly grease a 9 x 13 in. pan.
-In small skillet, melt butter over medium heat. Add onion, pepper, and garlic; cook, stirring frequently, until vegetables are tender. Set aside.
-In large bowl, combine cream cheese and sour cream, stirring until smooth. Add chicken, 1-1/2 cups Monterey Jack, 1-1/2 cups Cheddar, cilantro, cumin, and onion mixture. Stir to combine.
-In a large skillet, make mole sauce (recipe at bottom).
-Tear tortillas into bite-size pieces. Place half of tortillas evenly in bottom of prepared dish.

-Spoon half of chicken mixture over tortillas.

-Top evenly with half of Mole Sauce.

-Repeat layers once, ending with sauce.
-Bake for 30-40 mins or until hot and bubbly.
-Sprinkle evenly with remaining cheese. Bake for 5 mins more, or until cheese melts.

Mole sauce
2 Tbsp butter
1/3 c. minced onion
2 cloves garlic, minced
2 tsp ancho chili powder
1/2 tsp ground cumin
1/2 tsp ground black pepper
1/4 tsp dried oregano
1/4 tsp salt
2 (15 oz) cans tomato sauce
1 (1 oz) square unsweetened chocolate
2 Tbsp firmly packed brown sugar

-In large skillet, melt butter over medium heat. Add onion and garlic; cook for 3 to 4 mins, or until tender. Stir in chili powder, cumin, pepper, oregano, and salt; cook, stirring frequently for 2 mins. Stir in tomato sauce; cook, stirring frequently for 10 mins. Add chocolate and brown sugar, stirring until chocolate is melted and mixture is smooth.