Time: 1 hour 30 min.
Complexity: easily
Servings: 4 - 6

Chicken-filled flatbreads were rolled into tubes and baked under a chocolate mole sauce.

In Mexico, this festive dish is often prepared for special occasions, taking about four days to prepare. The sauce in this recipe is a modified version of mole sauce, which saves you time, yet still boasts a rich and deep flavor. There's so much of it that you can store it in the refrigerator, so even weekdays can be made special.

Ingredients:

Enchilada

• 2 chicken breasts
• 1/2 cup olive oil
• 12 corn tortillas (15 cm in diameter), warmed
• 1/4 cup sour cream
• 3/4 cup soft crumbled queso fresco or feta cheese

Mole sauce

• 5 dried smoked ancho poblano peppers, chopped and seeded
• 1.5 cups of hot water
• 2 corn tortillas or a handful of regular ones corn chips
• 2 tbsp. l. olive oil
• 1.5 medium onions, chopped
• 2 cloves garlic, minced
• 2 tbsp. l. peanut butter
• 1 teaspoon dried oregano
• 1 and 3/4 cups chicken broth
• 100 g of broken Mexican chocolate Ibarra*

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, tortilla, queso fresco cheese, feta cheese, dark chocolate, cinnamon, ancho pepper, Peanut butter, onions, garlic, oregano

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Preparation:

Step 1
• For the chickenPreheat oven to 190°C (375°F). Place chicken breasts on a baking sheet, season with salt and pepper, and drizzle with olive oil. Bake until tender, 10-15 minutes. Set aside to cool, then cut into bite-size pieces.
  
  For the mole poblano sauceSoak the dried chilies in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Fry the corn tortillas in a dry skillet until crisp and golden. Cut into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onion, a little salt, and sauté until translucent, about 3 minutes. Then add the garlic and cook for another 2 minutes.
Step 2
• Place the onion and garlic in a blender along with the chili, peanut butter, and oregano. Add the chicken broth and blend until smooth. Then, pour the sauce into a medium saucepan and bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 20 minutes. Stir in the chocolate. Season with salt and pepper to taste. Reserve 1 cup of the sauce for garnishing the enchiladas, and use the rest for dipping the tortillas.
  
  Assembling the dishPour oil into a medium saucepan and heat over high heat. When the oil is hot, add 1 tortilla and fry for a few seconds until softened. Lift it out of the pan, let the excess oil drip off, and then dip the toasted tortilla into the warm sauce (keep it close to the pan for easy dipping) and transfer to a plate.
Step 3
• Do everything quicklyTo make the enchilada: Place 1/3 cup shredded chicken in the center of a tortilla, being careful not to fill it completely. Roll the tortilla into a cigar shape to enclose the filling and place the tortilla in a serving dish. Continue with the remaining tortillas, arranging them closely together in the dish. Drizzle with the remaining sauce. You can wrap the dish in plastic wrap and store it in the refrigerator for up to 3 weeks. To reheat: Preheat oven to 350°F (180°C) and place the dish in there. Heat until the sauce is bubbling and the enchiladas are heated through, about 20-25 minutes. Top with a little sour cream and cheese before serving.
  
  Note *
  
  Ibarra is a Mexican cinnamon chocolate bar available in most supermarkets. If you can't find Ibarra or any Mexican chocolate, you can substitute one bar of Mexican chocolate with a bar of semi-dark chocolate with 1/2 teaspoon of ground cinnamon and one drop of almond extract..

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