Chicken Enchiladas With A-1 and Tequila Mole #A1

Name: Chicken Enchiladas With A-1 and Tequila Mole #A1
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces boneless chicken thighs; 2 tablespoons extra virgin olive oil; ½ teaspoon dried thyme; ½ teaspoon dried oregano; 1 tablespoon fresh cilantro, chopped; ½ teaspoon kosher salt; ½ teaspoon pepper; 4 tablespoons A.1. Original Sauce; 1 tablespoon lime juice; 2 ounces dried guajillo chilies; 2 cups vine ripened tomatoes; 3 tablespoons jalapenos, chopped; 2 cups yellow onions, diced; ¼ cup garlic, halved; ½ cup golden raisin; ½ cup walnuts, toasted; ¼ cup cilantro, Stems; 1 bay leaf; 1 cinnamon stick; 2 teaspoons coriander seeds; 1 12 ounces tequila; 3 -4 cups chicken stock; ½ cup A.1. Original Sauce; 1 tablespoon bittersweet chocolate, chopped; 1 slice stale bread, torn in pieces; 3 teaspoons kosher salt; 2 teaspoons black pepper; 2 cups red bell peppers, Julienne; 1 cup red onion, Julienne; 1 teaspoon garlic, Minced

Servings: persons

16 ounces boneless chicken thighs
2 tablespoons extra virgin olive oil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 tablespoon fresh cilantro, chopped
½ teaspoon kosher salt
½ teaspoon pepper
4 tablespoons A.1. Original Sauce
1 tablespoon lime juice
2 ounces dried guajillo chilies
2 cups vine ripened tomatoes
3 tablespoons jalapenos, chopped
2 cups yellow onions, diced
¼ cup garlic, halved
½ cup golden raisin
½ cup walnuts, toasted
¼ cup cilantro, Stems
1 bay leaf
1 cinnamon stick
2 teaspoons coriander seeds
1 12 ounces tequila
3 -4 cups chicken stock
½ cup A.1. Original Sauce
1 tablespoon bittersweet chocolate, chopped
1 slice stale bread, torn in pieces
3 teaspoons kosher salt
2 teaspoons black pepper
2 cups red bell peppers, Julienne
1 cup red onion, Julienne
1 teaspoon garlic, Minced
8 (6 inch) flour tortillas
1 cup mozzarella cheese
½ cup melted butter
1 teaspoon chili powder

1
Enchiladas:.
2
Thinly slice chicken thighs against the grain of the meat.
3
Toss in oil, spice, A-1 and lime juice.
4
Allow to marinate while the sauce and polenta are being prepared.
5
Prepare bell peppers, onion and garlic set aside for later use.
6
Mole Sauce:.
7
Coat the dried chili in oil and toast in the oven until bright red and fragrant.
8
In a medium pot; saute the jalapeno, onion, and garlic until softened and transparent.
9
Add the tomatoes, raisins, walnuts, roasted dried chili, herbs and spices; stir and saute for 3-5 minutes.
10
Add the tequila and reduce till almost gone.
11
Cover slightly with chicken stock.
12
Add in the stale bread and chocolate; simmer for 20-30 minutes (Until everything is cooked through and the flavors have combined).
13
Puree in the blender until smooth.
14
Finish Enchiladas:.
15
Saute Chicken and julienne vegetables until cooked.
16
Spoon the chicken mixture evenly into 8 tortillas.
17
Divide the cheese evenly amongst the tortillas.
18
Roll tortillas and place on a sprayed baking sheet.
19
Brush the tortillas with melted butter and sprinkle with chili powder.
20
Bake at 425 until crisp; approximately 12 minutes.
21
To Plate:.
22
Place 2 enchiladas on the plate.
23
Use the A-1 and Tequila Mole to finish the plate.
24
Enjoy!

1743

kcal

Calories

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: 16 ounces boneless chicken thighs, 2 tablespoons extra virgin olive oil, ½ teaspoon dried thyme, ½ teaspoon dried oregano, and more.

Yes, Chicken Enchiladas With A-1 and Tequila Mole #A1 falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!