Chicken Enchiladas With Chocolate Enchilada Sauce

Chicken Enchiladas With Chocolate Enchilada Sauce

How does chocolate for dinner sound? These enchiladas de chocolate incorporate HERSHEY'S Cocoa into the sauce to bring together sweet and spicy notes. Layer the sauce on for a surprising and delicious dinner.

SKILL LEVEL
intermediate
BAKE
0 min

Ingredients

  Amount Per Serving % DV *
Calories350
Calories from Fat190
Total Fat21 g32% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol50 mg17% DV
Sodium890 mg37% DV
Total Carbohydrates26 g9% DV
Dietary Fiber2.0 g8% DV
Sugars5 g
Protein15 g
Vitamin A6% DV
Vitamin C4% DV
Calcium0 mg2% DV
Iron10% DV
  Amount Per Serving % DV *
Calories350
Calories from Fat190
Total Fat21 g32% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol50 mg17% DV
Sodium890 mg37% DV
Total Carbohydrates26 g9% DV
Dietary Fiber2.0 g8% DV
Sugars5 g
Protein15 g
Vitamin A6% DV
Vitamin C4% DV
Calcium0 mg2% DV
Iron10% DV
CHOCOLATE ENCHILADA SAUCE
1 tablespoonvegetable oil
2 clovesgarlic, minced
1 teaspoononion, minced
1/2 teaspoondried oregano
2 1/2 teaspoonschili powder
1/2 teaspoondried basil
1/4 teaspoonground black pepper
1/4 teaspoonsalt
1/4 teaspoonground cumin
1 teaspoondried parsley
1/4 cupsalsa
3/4 cuptomato sauce
1/2 cupHERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 1/2 cupswater
ENCHILADAS
4 tablespoonsvegetable oil
2 lbs.skinless boneless chicken breasts, cut into strips
2 tablespoonschopped garlic
1 teaspoonsalt
1/4 teaspoonground black pepper
1 tablespoonground chili powder
1 tablespoonlight brown sugar
1 bunchcilantro leaves, chopped
1/2 cupchicken broth
5 cupsshredded cheddar cheese , divided
20 corn tortillas
1 yellow onion medium, diced

Directions

  • 1. Heat oven to 375°F. Lightly grease two 13x9x2-inch baking pans; set aside.
  • 2. Prepare CHOCOLATE ENCHILADA SAUCE; set aside.
  • 3. Heat oil over medium-high heat (almost smoking) in large heavy skillet. Carefully add chicken, onion, garlic, salt and pepper; cook until brown, stirring occasionally.
  • 4. Add chili powder, brown sugar and cilantro. Deglaze this with chicken broth. Remove from heat and allow to cool. Pull chicken apart by hand into shredded strips. Stir in 3 cups of shredded cheese.
  • 5. Wrap corn tortillas in damp cloth. Microwave at HIGH (100%) 10 to 20 seconds until soft and pliable.
  • 6. Spoon 1/3 cup (2 oz.) chicken mixture into center of tortilla and roll. Place rolled enchiladas (seam side down) into prepared baking pan. Pour CHOCOLATE ENCHILADA SAUCE over enchiladas. Sprinkle with remaining 2 cups shredded cheese.
  • 7. Cover; bake 20 minutes. Garnish as desired.
  • ENCHILADA CHOCOLATE SAUCE:
  • 1. Heat oil in over medium heat in large saucepan. Add garlic; sauté for 1 to 2 minutes. Stir in onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa, tomato sauce, chocolate chips and water; heat to boiling. Reduce heat to low, simmering for 15 to 20 minutes. About 2-1/2 cups sauce.
Ingredients sitting on a table

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