Chicken Mole Enchiladas
- 3 tbsps olive oil
- 10 boneless skinless chicken thighs
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tbsp Hungarian paprika
- 1 tbsp Mexican chili powder
- 2 tsps ground cumin
- 2 tsps dried oregano
- 1 tsp cayenne pepper
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 2 cups canned diced tomatoes
- 1/2 cup brown sugar
- 1 cup red wine
- 1/2 cup good quality cocoa powder
- 1 cup grated cheddar cheese
- 12 flour or corn tortillas
Preheat your BBQ to high. Toss the chicken thighs with 30ml of olive oil and season with salt and pepper. Grill for 2 minute per side just to sear the meat.
Heat a large pot over medium high heat. Add in 15ml of olive oil. Next add the onions and garlic, cook for 2 minutes stirring constantly. Stir through the remaining ingredients (except for the cheese), season with salt and bring to a simmer. Add in the grilled chicken thighs, turn the heat to low and cover with a lid. Continue to simmer for 30 minutes.
Remove the chicken from the mole sauce. Shred the chicken then spoon onto the tortillas. Roll each tortilla up to form a log shape. Place the tortilla “roll ups” into a baking dish. First cover with the mole sauce, then top with cheese. Bake for 20 minutes to melt the cheese.
Serve in enchiladas with queso blanco and hot house rhubarb and pair with a glass of Cabernet Franc Icewine to replicate Jackson-Triggs' Icewine Festival Discovery Pass offering!
