Chicken Enchiladas With Chocolate Enchilada Sauce

Chicken Enchiladas With Chocolate Enchilada Sauce

  • PRINT

SKILL LEVEL : intermediate

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
  • (hdr) (hdr) Chocolate Enchilada Sauce
  • 1 tablespoon vegetable oil
  • 2 cloves garlic , minced
  • 1 teaspoon onion , minced
  • 1/2 teaspoon dried oregano
  • 2 1/2 teaspoons chili powder
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 teaspoon dried parsley
  • 1/4 cup salsa
  • 3/4 cup tomato sauce
  • 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 1/2 cups water
  • (hdr) (hdr) Enchiladas
  • 4 tablespoons vegetable oil
  • 2 lbs. skinless boneless chicken breasts , cut into strips
  • 2 tablespoons chopped garlic
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon ground chili powder
  • 1 tablespoon light brown sugar
  • 1 bunch cilantro leaves , chopped
  • 1/2 cup chicken broth
  • 5 cups shredded 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

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog