Prepare to embark on a culinary adventure that will tantalize your taste buds and challenge everything you thought you knew about Mexican cuisine! These extraordinary Chicken Enchiladas with Chocolate Enchilada Sauce are not just a meal – they're a gourmet experience that transforms ordinary dinner into an unforgettable flavor explosion. Imagine the rich, complex notes of chocolate seamlessly blending with traditional enchilada spices, creating a dish that's both familiar and excitingly unexpected.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 8 corn tortillas
- 2 cups cheese, shredded
- 1 can (10 oz) enchilada sauce
- 1 tablespoon cocoa powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- In a medium bowl, mix shredded chicken with 1 cup of shredded cheese, cumin, and chili powder. Season with salt and pepper to taste.
- Warm the corn tortillas in the microwave for 30 seconds or briefly in a skillet to make them more pliable and prevent cracking.
- For the chocolate enchilada sauce, heat olive oil in a saucepan over medium heat. Add cocoa powder, remaining enchilada sauce, and whisk until smooth and well combined.
- Fill each tortilla with the chicken and cheese mixture, rolling tightly and placing seam-side down in the prepared baking dish.
- Pour the chocolate enchilada sauce evenly over the rolled tortillas, ensuring complete coverage.
- Sprinkle the remaining cheese over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, until cheese is melted and edges are slightly crispy.
- Remove from oven and let rest for 5 minutes. Garnish with fresh chopped cilantro before serving.
Tips
- Tortilla Technique: Always warm your corn tortillas before rolling to prevent cracking. A quick 30-second microwave session or brief skillet warm-up makes them more flexible and easier to work with.
- Chocolate Sauce Secret: When whisking the cocoa powder into the enchilada sauce, ensure you mix thoroughly to create a smooth, uniform sauce without any lumps.
- Cheese Matters: Use a high-quality shredded cheese that melts well, like a blend of Monterey Jack and cheddar for optimal flavor and texture.
- Customize Your Spice: Adjust the chili and cumin levels to suit your personal heat preference. Start conservatively and add more if desired.
- Garnish Game: Fresh cilantro is crucial – chop it just before serving to maintain its vibrant flavor and color.
- Resting is Key: Allow the enchiladas to rest for 5 minutes after baking. This helps the sauce set and makes serving easier.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 28g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
