- Boneless & Skinless Chicken (2 pounds; thighs/breasts)
- Chicken Bouillon (2 cubes)
- Dried Ancho Chilies (3 chilies)
- Dried Chipotle Chilies (4-5 chilies)
- Fire Roasted Tomatoes (14 ounces)
- Yellow Onion (2; peeled and cut into halves)
- Red Onion (1; chopped, for filling and garnish)
- Green Onion (1; sliced; for garnish; optional)
- Garlic Cloves (4-5 cloves; peeled)
- Chocolate (75% cocoa dark chocolate; 3/4 cup)
- Cocoa powder (1 tablespoon)
- Ground Cinnamon (1/2 tablespoon)
- Honey (1 tablespoon)
- Peanut Butter (3 tablespoons)
- Shredded Cheese (2-3 cups; Mexican blend)
- Tortilla (I accidentally picked up 10 inch tortillas but you could use 6 inch ones)
- Feta Cheese (for garnish)
- Avocado (2; pitted, peeled and sliced; to serve)
- Cilantro (chopped; for filling and garnish)
- Olive Oil
- Salt (to taste)
- Pepper (to taste)
In a sheet pan, place the halved yellow onions, garlic cloves, and the dried chilies and place it under broiler for 3-4 minutes. Remove the chilies and set it aside. Flip the onions and garlic and cook for additional 3-4 minutes and then remove it and set it aside.
In a saucepan, heat up some water and soak the chilies in it for 10-15 minutes. Place a small plate over the chilies to let it remains submerged.
In another saucepan add some water and bring it to boil and then add the bouillon cubes and let it dissolve, add some salt and pepper and then add the chicken into it and cook for 15 minutes on medium heat and then turn off the heat and let it cool. You can drain off the water or save it as a stock for later use.
Put the chilies, broiled onions, garlic, honey, salt and fire roasted tomatoes along with a cup or two of warm water in which the chilies were soaked into a blender and blitz it into a fine paste.
Then add the chocolate, cocoa powder, peanut butter and cinnamon and blend for another 15 – 30 seconds.
You can leave the sauce as is but for best results pass it through the sieve and strain the gravy to get a nice glossy sauce.
Using a fork/your hands shred the chicken into a bowl. Add 1/2 cup of the mole sauce and coat the chicken evenly. Add more sauce if you need to.
Preheat the oven to 175°C/350°F.
Pour a cup of the sauce in a baking tray, tilting the dish coat the bottom evenly.
Fill the tortilla with the chicken, cheese, chopped red onions and chopped cilantro. Roll the enchilada and place seam side down. Repeat and place the enchiladas close to each other.
Pour the mole sauce over the center of the enchiladas and top it with more shredded cheese.
Cover the tray with aluminum foil and bake for 20 minutes.
Remove the aluminum foil and continue baking for another 8-10 minutes. Garnish with the chopped avocados, green onions, cilantro and feta cheese.