Colorado Enchiladas

Ancho and New Mexican dried chiles combine with adobo sauce and a sliver of chocolate to create an unbelievably satisfying sauce, served up enchilada style!

📝 Ingredients

• 2 Ancho dried chiles
• 4 New Mexican dried chiles
• 1/2 onion
• 3 garlic cloves
• 1/2 teaspoon Mexican oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• freshly ground black pepper
• 1 tablespoon adobo sauce
• sliver of dark chocolate
• 1 chicken breast
• 3-4 cups water
• 8-10 corn tortillas
• Monterey Jack cheese
• 3-4 tablespoons finely chopped onion
• Mexican Crema ((optional))
• Cotija cheese ((optional))

👨‍🍳 Instructions

1. 1Roughly chop 1/2 an onion and peel 3 garlic cloves. Add the onion and garlic to a dollop of oil in a saucepan and saute on medium heat for 5-8 minutes.
2. 2Remove the stems and de-seed the dried chiles. Wipe off any dusty crevasses and tear the chiles into smaller pieces.
3. 3Add the chiles to the onion mixture along with 3 cups of water, 1/2 teaspoon Mexican oregano, 1/2 teaspoon cumin, 1/2 teaspoon salt, and freshly ground black pepper.
4. 4Bring mixture to a boil. Slice a chicken breast in half lengthwise and add it to the mixture. If the chicken isn't fully submerged add a bit more water. Reduce heat to a simmer and partially cover.
5. 5Cook for 10-15 minutes, or until the chicken is cooked through. Set chicken aside, covering in foil to retain moisture.
6. 6Add the remaining sauce mixture to a blender and combine well. (Always use caution when blending warm ingredients.)
7. 7And now take a taste of the sauce. If it tastes bitter to you then you're a candidate for some sauce sweetening.
8. 8Strain the sauce, pushing the mixture through a sieve using a spoon.
9. 9Return the strained sauce to the saucepan and simmer over medium heat. Add 1 Tablespoon of adobo sauce and a sliver of chocolate (both are optional).
10. 10Let simmer until reduced to a thicker consistency, approximately 15-30 minutes
11. 11Take a final taste for salt.
12. 12Shred the chicken using two forks and combine in a bowl along with a pinch of salt, some finely chopped onion, and a few spoonfuls of the sauce.
13. 13Warm up 8-10 corn tortillas in the oven for a couple minutes. (Or cover them with damp paper towels and nuke them for 60 seconds.)
14. 14Add a few spoonfuls of the sauce to a plate. Dredge a tortilla in the sauce and then flip it over, filling it with the chicken mixture and cheese.
15. 15Roll tight and add to a baking dish seam side down. You can line the baking dish with sauce to prevent sticking.
16. 16Continue rolling until all the chicken is gone. Add the remaining sauce to the top of the enchiladas.
17. 17Bake at 400F for 8-10 minutes. Serve immediately. Optional garnishes include Crema and Cotija cheese.