Budin Azteca (Aztec Pie)

Source: PepperFool

12 corn tortillas
1 cup oil
4 Tbsp. butter or margarine
1 cup chopped peeled tomatoes
1/2 cup chopped scallions
1 tsp. coriander
4 cups shredded cooked chicken (boil chicken and save broth)
1 (8 oz.) jar Mole Sauce (I prefer to use 1/2 jar)
2 cups sour cream
1 (8 oz) package cream cheese
1/2 cup milk
1 clove garlic, mashed
salt and pepper
2 Tbsp. instant chicken granules
1 (8 oz.) package shredded mozzarella cheese
Cut tortillas in half. Heat oil in large skillet and fry tortilla halves as quickly as possible, just to soften and moisten. Drain on several paper towels and keep covered. (I make my own fresh tortillas and don't fry them.)

In small saucepan melt butter and saute chopped onions and tomatoes for 2 minutes. Season with salt, pepper, instant chicken bullion granules and ground coriander. Add shredded chicken and set aside.

In a 2 qt. saucepan, mix 4 oz. Mole sauce with approximately 4 cups chicken broth, a little at a time, adding more as it thickens, taking about 5 minutes or so. Set aside.

In blender or food processor, place the sour cream, milk, garlic, and cream cheese which has been cut into cubes. Puree and set aside.

To Assemble: Line up all ingredients in an assembly line fashion-first the tortillas, then the chicken mixture, Mole sauce, sour cream mixture, and shredded mozzarella cheese.

Coat a 15" long Pyrex baking dish with a small amount of Mole Sauce. Place a layer of tortilla halves in the dish then a thin layer of the chicken mixture. Add a thin layer of Mole Sauce, followed by the sour cream mixture and a light sprinkling of cheese. Repeat. End with layer of sour cream, more Mole Sauce and rest of mozzarella cheese. If you have some leftover, place in a pie plate. If you only have a 9 x 13 dish, you will have to put some in another dish.

Bake in a 350 degree oven for 35 to 40 minutes until heated and bubbly. Serve with tossed salad, guacamole, refried beans, and garlic bread.