Enchiladas-

• 2 Large Chicken Breasts
• 10 Flour Tortillas
• 1/2 Tsp Cayenne Pepper
• 1 Cup Shredded Monterey Cheese
• 1/4 Cup Salsa

Mole Sauce-

• 1 1/2 Cups Chicken Stock
• 1 Tsp Mexican Chili Powder
• 2 Tbsp Chipotle Pepper Puree
• 1/2 Tsp Garlic
• 1/4 Tsp Black Pepper
• 4 Oz Unsweetened Chocolate
• 1 Tsp Flour
• Dash of Cinnamon

Method-

Boil the chicken for about 30 minutes, drain and shred the chicken. Combine chicken with the salsa, cheese and seasonings. Refrigerate and cover.

Bring the stock to a boil. Add chipotles, chili powder, garlic, and pepper. Reduce to a simmer and add in chocolate, stirring occasionally. Add flour and continue to simmer for about 20 minutes or until thick. Remove from heat and hit it with a dash of cinnamon.

Place chicken meat in the tortillas and roll tightly. Arrange in a baking pan against each other and bake at 350 for about 10 minutes. Cover the enchiladas with the sauce and bake for an additional 5-10 minutes.

Serve with rice and beans for an authentic taste of South of the Border.