Chicken Enchiladas With Molé Sauce

For the Molé

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon onion, minced
• 1/2 teaspoon dried oregano
• 2 1/2 teaspoons chili powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 teaspoon dried parsley
• 1/4 cup salsa
• 3/4 cup tomato sauce
• 1/2 cup semi-sweet chocolate chips
• 1 1/2 cups water

Heat oil over medium heat in large saucepan. Add garlic; sauté for 1 to 2 minutes. Stir in onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa, tomato sauce, chocolate chips and water; heat to boiling. Reduce heat to low, simmering for 15 to 20 minutes. Makes about 2 1/2 cups sauce.

For the Enchiladas

• 4 tablespoons vegetable oil
• 2 lbs. skinless boneless chicken breasts, cut into strips
• 1 medium yellow onion, diced
• 2 tablespoons chopped garlic
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon ground chili powder
• 1 tablespoon light brown sugar
• 1 bunch cilantro leaves, chopped
• 1/2 cup chicken broth
• 5 cups shredded cheddar cheese, divided
• 20 corn tortillas

Directions

Heat oven to 375°F. Lightly grease two 13x9x2-inch baking pans; set aside

Heat oil over medium-high heat (almost smoking) in large heavy skillet. Carefully add chicken, onion, garlic, salt and pepper; cook until brown, stirring occasionally. Add chili powder, brown sugar and cilantro. Deglaze pan with chicken broth. Remove from heat and allow to cool. Pull chicken apart by hand into shredded strips. Stir in 3 cups of shredded cheese. Wrap corn tortillas in damp cloth. Microwave at HIGH (100%) 10 to 20 seconds until soft and pliable. Spoon 1/3 cup (2 oz.) chicken mixture into center of tortilla and roll. Place rolled enchiladas (seam side down) into prepared baking pan. Pour molé sauce over enchiladas. Sprinkle with remaining 2 cups shredded cheese. Cover; bake 20 minutes. Garnish as desired.