Award Winning Chocolate Mole Chicken Enchiladas

Okay, maybe just accolade winning, but still. Here is K-No's amazing recipe. I can personally attest that leftovers are every bit as tasty as the first go round. I am so wishing I had brought some for lunch today. What was I thinking?!
Please note, that she cooks like I do - a recipe offers some guidance, and then we tweak and taste as we see fit. Leave me a comment if you have questions and I'll see if I can get an answer. If you're leaving a comment after 2009, I make no promises.
Also, for you non cookbook devotees - big T = tbsp, little t = tsp.

CHICKEN MOLE ENCHILADAS
Makes two 9x13 pans (ed note: !!!!)
KN’s notes:
• wear clothing you do not care about as this is not necessarily a “clean kitchen” recipe!
• It does take some time to allow the mole sauce to really come together – it is ok to prepare in advance and leave in the fridge for 1-2 days prior before baking.

MOLE SAUCE
2 c finely chopped onion
6 T chopped garlic
2 t dried oregano
2 t dried cumin
2 t cinnamon
2 14.5 cans roasted tomatoes (oven roasted tomatoes are important in the sauce taste)
4 T red chili powder
2 t sugar (optional)
4 c chicken stock or water (I prefer stock for better flavor)
4 oz dark chocolate (I try to use 72% cacao); chop into med-small pieces to melt easily

Heat oil over med low heat in large saucepan
Add onion. Sauté till translucent (a few minutes)
Add garlic, oregano, cumin, and cinnamon; stir all together to coat onions
Cook and cover till onion is almost tender, stirring occasionally
Puree tomatoes separately in a food processor
Add tomato puree to onions / garlic mixture; cook
Add chicken stock; cook at rapid boil
Lower heat to medium boil; allow sauce to reduce
Start adding chili power, 1 T at a time; taste as you add till you feel the flavor is right
Add 1 t sugar if necessary to cut acidity of tomatoes
Thin with water or chicken stock if necessary to prevent from being too thick
Whisk in dark chocolate
Season with salt / pepper

*Note: Make sure to let sauce continue cooking; thicken to medium consistency. If you need, add small amounts of tomato paste, sugar, broth, or chili powder to get the desired taste / texture. Stir occasionally while reducing the sauce. Be careful in adding the heat elements as you can always add more but it is hard to take it out! I sometimes use up to 1T cayenne pepper instead of all red chili powder. Your discretion. (ed note: ancho chili powder could work nicely as well)


CHICKEN FILLING
1 ½ - 2 pounds chicken breast
Salt and pepper
2 t cumin powder
2 t garlic powder
1 t Mexican Spice Blend
• Note: (I use equal parts chili powder, oregano, cinnamon, and cayenne pepper
1 red onion, chopped
2 cloves garlic, minced
1 c frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 t all-purpose flour (optional)

Coat large saute pan with oil.
Season chicken with salt and pepper.
Brown chicken over medium heat, allow 7 minutes each side or until no longer pink.
Sprinkle chicken with cumin, garlic powder and Mexican spices before turning.
Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender.
Add corn and chilies. Stir well to combine.
Add 1 ½ c mole sauce (from above recipe), stir together, cook 1 minute.

Pull chicken breasts apart by hand into shredded strips (hand shredding is messy and takes time but is worth the effort. I shred fairly small pieces to make it easy to eat).

Add shredded chicken to saute pan, with mole sauce and vegetables; allow to cook together and mix well.

If your mixture is really runny, you can dust with the flour to help it set. I usually skip this step.


ASSEMBLY
16- 24 tortillas – I prefer flour
Mole Sauce
Chicken Mixture
1 – 2 cups cheddar and jack cheese, shredded – I like to add a fair amount of cheese.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. I prefer to heat each tortilla individually in the microwave as I go in the assembly process.

Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce.

Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Note: I just insert the tortilla directly into the large pot of mole sauce and using tongs to minimize the number of dishes. It is very important to make sure that both sides of the tortilla are lightly but completely coated in the sauce.

Spoon 1/4 cup chicken mixture in each tortilla. Add small amount of grated cheese on top of chicken.

Fold over filling, place 8 enchiladas in each pan with seam side down. Note: I place mine slightly overlapping each other in the pan almost like they are in diagonally.

Top with remaining enchilada sauce and cheese. Note: sometimes I have just enough sauce, others times I have a lot extra. Use your judgment when adding sauce on top to have a nice covering but not drowning!

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts.

Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. (ed note: and avocado!)