Chicken Enchiladas With A-1 And Tequila Mole #a1

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 16 ounces boneless chicken thighs
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 tablespoon fresh cilantro, chopped
• 1/2 teaspoon kosher salt
• 1/2 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
• 1/4 cup garlic, halved
• 1/2 cup golden raisin
• 1/2 cup walnuts, toasted
• 1/4 cup cilantro, stems
• 1 bay leaf
• 1 cinnamon stick
• 2 teaspoons coriander seeds
• 1 1/2 ounces tequila
• 3 -4 cups chicken stock
• 1/2 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
• 1/2 cup melted butter
• 1 teaspoon chili powder

Recipe

• 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; sauté the jalapeno, onion, and garlic until softened and transparent.
• 9 add the tomatoes, raisins, walnuts, roasted dried chili, herbs and spices; stir and sauté 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 sauté 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!