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

Ingredients

  • Chocolate Enchilada Sauce

  • 1 Tbsp

    vegetable oil

  • 2 cloves

    garlic, minced

  • 1 tsp

    onion, minced

  • 1/2 tsp

    dried oregano

  • 2-1/2 tsps

    chili powder

  • 1/2 tsp

    dried basil

  • 1/4 tsp

    ground black pepper

  • 1/4 tsp

    salt

  • 1/4 tsp

    ground cumin

  • 1 tsp

    dried parsley

  • 1/4 cup

    salsa

  • 3/4 cup

    tomato sauce

  • 1/2 cup

    HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips

  • 1-1/2 cups

    water

  • Enchiladas

  • 4 Tbsps

    vegetable oil

  • 2 lbs

    skinless boneless chicken breasts, cut into strips

  • 1

    onion, yellow, medium, diced

  • 2 Tbsps

    garlic, chopped

  • 1 tsp

    salt

  • 1/4 tsp

    ground black pepper

  • 1 Tbsp

    chili powder, ground

  • 1 Tbsp

    light brown sugar

  • 1 bunch

    cilantroleaves, chopped

  • 1/2 cup

    chicken broth

  • 5 cups

    cheddar cheese, shredded, divided

  • 20

    corn tortillas

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven & stovetop
oven & stovetop
13x9x2-inch baking pans
13x9x2-inch baking pans
wooden spoon
wooden spoon
measuring cups
measuring cups
foil and cloth
foil and cloth
heavy skillet
heavy skillet
microwave
microwave
saucepan
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.

Additional questions?