Chicken Enchiladas with Chocolate Chili Sauce

La Cocina de Babel
Chicken Enchiladas with Chocolate Chili Sauce
4
24
2040
105

Description

Slow-cooked in a dutch oven alongside carrots, leeks, and bay leaves, the chicken at the heart of these enchiladas is tender and flavorful. The chicken is then shredded and added to a mixture of sauteed onions, piquillo peppers, and chipotle sauce for a smoky filling that is sprinkled with cheese and rolled up in a tortilla. The crowning glory of this dish is the chocolate and chili sauce poured over the top of the enchiladas before being covered in cheese and baked until melted and golden.

Ingredients

1 kilogram boneless chicken thighs
1 carrots (peeled)
1 leeks (well cleaned)
1 bay leaf
salt
olive oil
1/2 onions (diced)
4 pepper (piquillo, finely sliced)
1 teaspoon chipotle sauce
ground black pepper
6 corn tortillas
150 grams cheddar cheese (grated)
30 grams almonds (sliced)
olive oil
1 onions (finely sliced)
2 tablespoons unsweetened cocoa powder
1 teaspoon chili powder (optional)
1 tablespoon tomato paste
150 milliliters wine (sweet)
300 milliliters chicken stock
salt
ground black pepper
1 tablespoon corn starch
1 tablespoon heavy cream

Directions

1In a Dutch oven, place the chicken thighs, carrot, leek, and bay leaf. Cover with water and bring to a boil. Salt generously, lower the heat, and simmer 40 minutes or until the chicken is done.
2Remove the chicken, increase the heat, and simmer until the stock has reduced a bit. Reserve 300 milliliters plus 2 tablespoons of this stock for the sauce.
3Make the sauce. In a pot, heat up a drizzle of olive oil and saute the onions in it on low heat. Add the cocoa powder, chili powder (optional), and tomato paste. Stir everything together.
4Then add to the sauce the sweet wine and 300 milliliters of the reserved chicken stock. Salt and pepper to taste, stir everything together, and simmer a few more minutes to let the flavors marry.
5Dissolve the cornstarch in the remaining 2 tablespoons of chicken stock and add to the sauce. Continuously stir until the sauce has thickened. Turn off the heat, stir in the cream, and set aside.
6Shred the chicken thighs, discarding bones and skin.
7Heat up some olive oil in a deep-sided skillet and saute together the onions and piquillo peppers until softened. Add the shredded chicken and the chipotle sauce. Stir everything together and add a pinch of ground black pepper.
8Preheat the oven to 200 degrees Celsius.
9Fill each tortilla with some of the chicken mixture and sprinkle with cheese. Roll the tortilla up and secure with a toothpick. Layer into a greased baking dish.
10Pour the cocoa sauce over the tortillas and finish with the remaining cheese and almonds.
11Bake for 20 minutes or until the cheese is golden and bubbly.
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NutritionView more

2040Calories
Sodium85%DV2050mg
Fat208%DV135g
Protein235%DV120g
Carbs24%DV71g
Fiber48%DV12g

PER SERVING *

Calories2040Calories from Fat1220
% DAILY VALUE*
Total Fat135g208%
Saturated Fat42g210%
Trans Fat
Cholesterol515mg172%
Sodium2050mg85%
Potassium2010mg57%
Protein120g235%
Calories from Fat1220
% DAILY VALUE*
Total Carbohydrate71g24%
Dietary Fiber12g48%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.