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.
Heat oven to 375°F. Lightly grease two 13x9x2-inch baking pans; set aside.
Prepare Chocolate Enchilada Sauce; set aside.
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.
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.
Wrap corn tortillas in damp cloth. Microwave at High (100%) 10 to 20 seconds until soft and pliable.
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.
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.
* 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.