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Chicken Enchiladas With A-1 and Tequila Mole #A1

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“A.1. Original Sauce Recipe Contest Entry.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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!

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