Over the holiday weekend I cooked with <a href="http://www.insidevoice.net/archives/2006/11/cranberryapple.html">cranberries</a> and <a href="http://www.insidevoice.net/archives/2006/11/mushrooms_mushr.html">mushrooms</a>. I made this decadent <a href="http://citymama.typepad.com/cityfood/2006/10/baked_pasta_wit.html">baked pasta dish</a> from Citymama (whose divine food blog I have really been enjoying lately). And yeah, I also made more enchiladas. But this is a new variation: chicken mole enchilada casserole. (Although this will make you think all we eat is stuff Trader Joe's sells in jars. Not true!)<br /><br />I sauteed a package of chicken tenders, an onion, and a bell pepper separately, chopped up the chicken and mixed it all together with about a cup of cooked corn.<br /><br />In a saucepan, I heated a jar of TJ's red mole sauce with about half a cup of water and half a cup of milk for creaminess. The stuff is thick and the instructions on the jar recommend cutting it with chicken stock, but I don't think it needs any more salt.<br /><br />Then I steamed a dozen corn tortillas so they were nice and soft and cut the whole stack into quarters. I lined a 9x13 pan with tortilla quarters, covered them with half the chicken-veggie mix, then covered that with a third of the sauce. Another layer of tortillas, another layer of chicken and veg, another third of the sauce. Then a final layer of tortillas and the rest of the sauce.<br /><br />To make sure the tortillas would be nice and moist, I added a little water, maybe a quarter to a half a cup, down the sides of the pan. I really didn't want this thing to dry out. I topped it with cheese, covered it with foil and put it in a 350-degree oven for 30 minutes.<br /><br />The results were fantastic. Seriously great. Moist and tender and yummy.