Dark Chocolate Chicken Mole Enchiladas

Prepare the chicken and mole sauce ahead of time to make for a quick and easy dinner for the whole family. If you prefer less spice in your dish, remove the seeds of the jalapenos for a milder sauce.
By / Photography By Brent Harrewyn | February 20, 2016


Serves 4-6
1½ pounds boneless, skinless chicken breast
3 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
4 cloves garlic, minced
1 jalapeño, chopped
1 cup chicken broth (or water) 
1 (14-ounce) can diced tomatoes
1 tablespoon 100% cocoa powder
¼ cup dark chocolate chunks (70% dark chocolate or darker)
1 teaspoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground black pepper
12 soft corn tortillas
1 cup freshly shredded cheddar cheese
Fresh cilantro, for topping
In a large pot, add chicken and enough water to cover by at least 1 inch. Place on stove top and bring to boil over high heat. Once boiling, turn heat to medium-high and simmer for 10 to 12 minutes until cooked through and center is no longer pink. Allow chicken to cool and then shred in a large bowl. Set aside. 
Heat oil in a large saucepan over medium heat. Add onion, garlic and jalapeño and sauté for about 5 minutes, until onion is translucent. Add broth, tomatoes, cocoa powder, spices, salt and pepper, and stir to combine. Bring to a boil, reduce to medium heat and simmer for 20 minutes. Preheat oven to 350°. 
Remove mole sauce from heat, whisk in dark chocolate until melted. Let cool slightly. Add to blender or use a hand blender, blend on high to puree sauce. Toss chicken with mole sauce, reserving at least ½ cup for the rest of the dish.
In a large rectangular baking dish, coat bottom with a thin layer of mole sauce. Fill each tortilla with a spoonful of chicken and about 1 tablespoon cheese. Roll tortilla and place seam-side down in dish, continue with all 12 tortillas. Top with remaining mole sauce and cheese. Place in oven and cook for 15 minutes. Serve topped with cilantro.

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