Chef Jennifer Hughes' Smoked Pecan Chipotle Chocolate Chicken Enchilada

Chicken Prep

1. Preheat oven to 350°F.
2. Rub chicken breasts with olive oil, salt, and black pepper. Roast for 35–40 minutes.
3. Let chicken cool slightly, then pull meat from the bone, discarding skin and bones. Shred chicken and place in a mixing bowl.
4. Add shredded Monterey Jack cheese to cooled chicken. Refrigerate until ready to assemble.

Smoked Pecans

1. Soak wood chips in water for 2–3 hours, then drain.
2. Arrange chips in a thin layer in an aluminum pan (like a pie plate), cover with foil, and poke holes in the foil.
3. Place in oven while it preheats. Once temperature is reached, let chips smoke for 10–15 minutes.
4. Place whole pecans on a parchment-lined sheet and roast for 12–15 minutes until smoky and fragrant.

Sauce

1. Puree chipotle in adobo and measure 1/2 cup.
2. Heat puree in a skillet until very hot, then remove from heat.
3. Add chopped dark chocolate and stir until melted and smooth.
4. Thin sauce with chicken broth until pourable.

Assembly

1. Lay out tortillas and divide chicken-cheese mixture down the center of each.
2. Roll up tortillas and place seam-side down in a greased 9x13-inch baking dish.
3. Pour half the sauce over the enchiladas and bake 20 minutes, until cheese is melted and filling is hot.
4. Stir smoked chopped pecans into the remaining sauce and pour over enchiladas just before serving.
5. Cool slightly, then serve and enjoy!