Chicken Enchiladas With A-1 and Tequila Mole #A1

"A.1. Original Sauce Recipe Contest Entry."
 
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photo by Chef King54 photo by Chef King54
photo by Chef King54
Ready In:
1hr
Ingredients:
34
Serves:
4
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ingredients

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directions

  • Enchiladas:

  • Thinly slice chicken thighs against the grain of the meat.
  • Toss in oil, spice, A-1 and lime juice.
  • Allow to marinate while the sauce and polenta are being prepared.
  • Prepare bell peppers, onion and garlic – set aside for later use.
  • Mole Sauce:

  • Coat the dried chili in oil and toast in the oven until bright red and fragrant.
  • In a medium pot; sauté the jalapeno, onion, and garlic until softened and transparent.
  • Add the tomatoes, raisins, walnuts, roasted dried chili, herbs and spices; stir and sauté for 3-5 minutes.
  • Add the tequila and reduce till almost gone.
  • Cover slightly with chicken stock.
  • Add in the stale bread and chocolate; simmer for 20-30 minutes (Until everything is cooked through and the flavors have combined).
  • Puree in the blender until smooth.
  • Finish Enchiladas:

  • Sauté Chicken and julienne vegetables until cooked.
  • Spoon the chicken mixture evenly into 8 tortillas.
  • Divide the cheese evenly amongst the tortillas.
  • Roll tortillas and place on a sprayed baking sheet.
  • Brush the tortillas with melted butter and sprinkle with chili powder.
  • Bake at 425 until crisp; approximately 12 minutes.
  • To Plate:

  • Place 2 enchiladas on the plate.
  • Use the A-1 and Tequila Mole to finish the plate.
  • Enjoy!

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