Nick's Picks: Chicken Enchilada Mole


2 Large Chicken Breasts
10 Flour Tortillas
1/2 Tsp Cayenne Pepper
1 Cup Shredded Monterey Cheese
1/4 Cup Salsa

Mole Sauce

1 1/2 Cups Chicken Stock
1 Tsp Mexican Chili Powder
2 Tbsp Chipotle Pepper Puree
1/2 Tsp Garlic
1/4 Tsp Black Pepper
4 Oz Unsweetened Chocolate
1 Tsp Flour
Dash Cinnamon


Boil the chicken for about 30 minutes, drain and shred the chicken. Combine chicken with the salsa, cheese and seasonings. Refrigerate and cover

Bring the stock to a boil. Add chipotles, chili powder, garlic, and pepper. Reduce to a simmer and add in chocolate, stirring occasionally. Add flour and continue to simmer for about 20 minutes or until thick. Remove from heat and hit it with a dash of cinnamon.

Place chicken meat in the tortillas and roll tightly. Arrange in a baking pan against each other and bake at 350 for about 10 minutes. Cover the enchiladas with the sauce and bake for an additional 5-10 minutes.

Serve with rice and beans for an authentic taste of South of the Border