Chicken Enchiladas with Chocolate Enchilada Sauce
Details
- Time
- 2 hours
- Skill Level
- Intermediate
- Yields
- 20 enchilaladas
How does chocolate for dinner sound? These enchiladas de chocolate incorporate HERSHEY'S Cocoa into the sauce to bring together sweet and spicy notes. Layer the sauce on for a surprising and delicious dinner.
Ingredients & Directions
- Prep Time
- 30 minutes
- Bake Time
- 20 minutes
- COOK TIME
- 20 minutes
- Cool Time
- 30 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
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Chocolate Enchilada Sauce
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1 Tbspvegetable oil
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2 clovesgarlic, minced
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1 tsponion, minced
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1/2 tspdried oregano
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2-1/2 tspschili powder
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1/2 tspdried basil
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1/4 tspground black pepper
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1/4 tspsalt
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1/4 tspground cumin
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1 tspdried parsley
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1/4 cupsalsa
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3/4 cuptomato sauce
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1/2 cupHERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
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1-1/2 cupswater
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Enchiladas
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4 Tbspsvegetable oil
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2 lbsskinless boneless chicken breasts, cut into strips
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1onion, yellow, medium, diced
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2 Tbspsgarlic, chopped
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1 tspsalt
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1/4 tspground black pepper
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1 Tbspchili powder, ground
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1 Tbsplight brown sugar
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1 bunchcilantroleaves, chopped
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1/2 cupchicken broth
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5 cupscheddar cheese, shredded, divided
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20corn tortillas
READY TO MAKE THIS?
Step-By-Step Directions
Equipment Needed
oven & stovetop
13x9x2-inch baking pans
wooden spoon
measuring cups
foil and cloth
heavy skillet
microwave
saucepan
1
Heat oven to 375°F. Lightly grease two 13x9x2-inch baking pans; set aside.
2
Prepare Chocolate Enchilada Sauce; set aside.
3
Heat oil over medium-high heat (almost smoking) in large heavy skillet. Carefully add chicken, onion, garlic, salt and pepper; cook until brown, stirring occasionally.
4
Add chili powder, brown sugar and cilantro. Deglaze this with chicken broth. Remove from heat and allow to cool. Pull chicken apart by hand into shredded strips. Stir in 3 cups of shredded cheese.
5
Wrap corn tortillas in damp cloth. Microwave at High (100%) 10 to 20 seconds until soft and pliable.
6
Spoon 1/3 cup (2 oz) chicken mixture into center of tortilla and roll. Place rolled enchiladas (seam side down) into prepared baking pan. Pour Chocolate Enchilada Sauce over enchiladas. Sprinkle with remaining 2 cups shredded cheese.
7
Cover; bake 20 minutes. Garnish as desired.
Chocolate Enchilada Sauce:
Heat oil in over medium heat in large saucepan. Add garlic; sauté for 1 to 2 minutes. Stir in onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa, tomato sauce, chocolate chips and water; heat to boiling. Reduce heat to low, simmering for 15 to 20 minutes.
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Nutrition FactsServings Per Container 20 servingsServing size 1 enchilada (136g)Amount per servingCalories350% Daily Value*Total Fat 22g 28%Saturated Fat 9g 45%Trans Fat 0gCholesterol 50mg 17%Sodium 880mg 38%Total Carbohydrates 26g 9%Dietary Fiber 1g 4%Total Sugars 5gIncludes 4g Added Sugar 8%Protein 14gVitamin D 0 0%Calcium 204mg 15%Iron 2mg 10%Potassium 174mg 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
