Chicken Enchiladas With Chocolate Chili Sauce

1. 1

   In a Dutch oven, place the chicken thighs, carrot, leek, and bay leaf. Cover with water and bring to a boil. Salt generously, lower the heat, and simmer 40 minutes or until the chicken is done.

2. 2

   Remove the chicken, increase the heat, and simmer until the stock has reduced a bit. Reserve 300 milliliters plus 2 tablespoons of this stock for the sauce.

3. 3

   Make the sauce. In a pot, heat up a drizzle of olive oil and saute the onions in it on low heat. Add the cocoa powder, chili powder (optional), and tomato paste. Stir everything together.

4. 4

   Then add to the sauce the sweet wine and 300 milliliters of the reserved chicken stock. Salt and pepper to taste, stir everything together, and simmer a few more minutes to let the flavors marry.

5. 5

   Dissolve the cornstarch in the remaining 2 tablespoons of chicken stock and add to the sauce. Continuously stir until the sauce has thickened. Turn off the heat, stir in the cream, and set aside.

6. 6

   Shred the chicken thighs, discarding bones and skin.

7. 7

   Heat up some olive oil in a deep-sided skillet and saute together the onions and piquillo peppers until softened. Add the shredded chicken and the chipotle sauce. Stir everything together and add a pinch of ground black pepper.

8. 8

   Preheat the oven to 200 degrees Celsius.

9. 9

   Fill each tortilla with some of the chicken mixture and sprinkle with cheese. Roll the tortilla up and secure with a toothpick. Layer into a greased baking dish.

10. 10

    Pour the cocoa sauce over the tortillas and finish with the remaining cheese and almonds.

11. 11

    Bake for 20 minutes or until the cheese is golden and bubbly.

* Per serving · 4 servings · Values may vary.