Chef Jennifer Hughes' Smoked Pecan Chipotle Chocolate Chicken Enchilada
Ingredients
- 1/2 cup Chipotle in Adobo Sauce
- 1 cup Dark Chocolate, Chopped
- 3/4 - 1 cup Chicken Broth
- 1 cup Natural Pecans, Smoked
- 1 1/2 lb Chicken Breasts, Bone and Skin
- 2 cup Monterey Jack Cheese
- 8 Flour Tortillas
Directions
CHICKEN PREP:
- Preheat your oven to 350° F.
- Rub chicken breasts with olive oil, salt, black pepper. Then roast in the oven for 35-40 minutes.
- Let the chicken cool slightly, then pull chicken off the bone, discarding the skin and bones. Shred the chicken, and place in a mixing bowl.
- Shred the cheese, and add to the cooled chicken. Refrigerate until ready to use.
SMOKED PECANS:
- Soak the wood chips in a bowl of water for 2 to 3 hours, then drain.
- Arrange wood chips in a thin layer within an aluminum pan, such as an aluminum pie plate. Then cover with foil, and poke holes in the foil.
- Place in the oven while oven is preheating. After the oven temperature is set, give wood chips 10-15 minutes to begin smoking. Place whole pecans on a parchment lined sheet and roast for 12-15 minutes.
SAUCE:
- Puree chipotle in adobo sauce, and then measure out 1/2 cup.
- Put adobo sauce in a skillet, and turn heat up until sauce is very hot.
- Next, turn off heat and add chopped chocolate. Stir until chocolate is thoroughly melted and blended with chipotle adobo sauce.
- Thin sauce with chicken broth.
ASSEMBLY:
- Lay out the tortillas and divide the chicken cheese filling evenly in a line down the center of the tortillas.
- Roll up tortillas and place in a greased 9" x 13" baking dish.
- Pour about half of the sauce over the enchiladas, and bake in oven for 20 minutes until cheese is melted and hot all the way through.
- Add smoked, chopped pecans to the remaining chocolate chipotle sauce and pour on top of enchiladas once they are out of the oven.
- After they cool slightly, serve and enjoy!
