Divine approached Kale to the Chief blogger Morgan Golin and asked her to experiment with our baking range. We're excited to present her savory creation...
These enchiladas are incredibly smoky and rich and sure to please any palate! The recipe is slightly involved, but makes a ton of food, so this would be a great option for a dinner party, to make ahead for a busy week, or for when you are absolutely ravenous!
Sidenote: On second thought, please don’t eat all of these at once by yourself. I will not be held responsible for any medical consequences this causes. I won’t blame you though because they are really, really good. The decision is yours.
Things you will need:
- 3 pounds chicken breasts cooked, shredded
- 1 medium sweet yellow onion, sliced thinly
- 2 cups cojita cheese
- 4 Roma tomatoes
- 5 dried ancho chiles
- 3 dried guajillo chiles
- 2½ cups water
- 4-5 tablespoons white vinegar
- juice of one medium orange
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1½ tablespoon ground cinnamon
- 1½ tablespoon ground coriander
- 1 tablespoon ground cumin
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ bar Divine™ 70% bittersweet chocolate baking bar, finely chopped
- ½ cup Mexican mix cheese
- 8 – 10 medium tortillas, corn or flour
- sour cream for garnish
Serves: 8 – 10
Season both sides of the raw chicken breasts with salt and pepper. Place a small amount of oil in a large, high-sided skillet over medium-high heat.
While the chicken cooks, slice the onion thinly. Once the chicken is cooked through and nicely browned on either side (about 10-15 minutes), remove it from the pan and shred. Set aside.
Turn the heat down to low, place the onion in the same pan, and cook until caramelized and golden. Add a touch more oil if necessary. Stir occasionally, scraping the bottom of the pan to get any yummy, brown chicken off the bottom. Once soft, remove from the pan and set aside.
Slice the tomatoes in half, and remove the stems and seeds from the chiles. Place both in the same skillet with the water over high heat until the liquid boils. Once it reaches boiling, immediately turn it down to a simmer and cook, covered, for 15 minutes. The chiles should puff up and rehydrate, and the water should be a dark reddish color.
Then, remove the chiles and tomatoes from the liquid with a slotted spoon and place into the bowl of a food processor. Reserve the chile liquid separately. Blend until smooth and add the vinegar, orange juice, honey, garlic, and spices. Blend until mixed. Place the sauce back into the skillet over very low heat. Chop the chocolate and whisk it into the sauce. If it is too thick, add ¼ cup of the chile liquid back to the sauce. Whisk again. Add more liquid until the desired consistency is achieved.
Finally, take one tortilla, spoon some of the chicken, onions, and a bit of the cojita cheese down the center. Roll the tortilla and place it seam-side down into an 11 x 9 pan. Once the pan is filled with rolled tortillas, top with the mole sauce and sprinkle the Mexican cheese over the top. Place in a 350° oven for 10 minutes.
Remove from the oven and give every hungry person in sight a beautiful enchilada! Be sure to top it with some sour cream for that extra dose of chilled, creamy lovliness! It would also be great served with a light, crunchy salad, guacamole, or a salty, limey Margarita!
I was so hungry, I dug straight in to a plain ol’ enchilada, but I do hope you try yours with something delicious alongside! Enjoy!