Budin Azteca (Aztec Pie)

Directions

1. This is soooooo good! It always gets rave reviews when I take it to a potluck or possibly have company. You can cut down on the lowfat sour cream to one c. of lowfat and add in a bit more lowfat milk, and use lowfat cream cheese if you are counting calories. Sometimes I use Montery Jack cheese on top but it has more calories, I think.
2. 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 do not fry them.)
3. In small saucepan heat butter and saute/fry minced onions and tomatoes for 2 min. Season with salt, pepper, instant chicken bullion granules and grnd coriander. Add in shredded chicken and set aside.
4. In a 2 quart. saucepan, mix 4 ounce. Mole sauce with approximately 4 c. chicken broth, a little at a time, adding more as it thickens, taking about 5 min or possibly so. Set aside.
5. In blender or possibly food processor, place the lowfat sour cream, lowfat milk, garlic, and cream cheese that has been cut into cubes. Puree and set aside.
6. To Assemble: Line up all ingredients in an assembly line fashion-first the tortillas, then the chicken mix, Mole sauce, lowfat sour cream mix, and shredded mozzarella cheese.
7. 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 mix. Add in a thin layer of Mole Sauce, followed by the lowfat sour cream mix and a light sprinkling of cheese. Repeat. End with layer of lowfat 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.
8. Bake in a 350 degree oven for 35 to 40 min till heated and bubbly.
9. Serve with tossed salad, guacamole, refried beans, and garlic bread.