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Chicken Breast Mole Enchiladas

Chicken Breast Mole Enchiladas — a community recipe on Potlikkr.

Ingredients

• 6.0 Boneless Skinless Chicken Breast Halves
• 1.0 X Inch Strips
• 3.0 tsp Chili Powder Salt And Freshly Ground Black Pepper
• 2.0 tbsp Vegetable Oil

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Method (preview)

1. 1

   Toss the chicken strips with the chili powder in a large bowl. Season with salt and pepper.

2. 2

   Heat the oil in a large, heavy skillet or Dutch oven over medium-high heat. Add the chicken and cook, turning often, until lightly browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside. Pour off all but 1 tablespoon of the fat from the skillet. Add the onion, garlic, cinnamon, and cumin. Cook over medium-high heat, stirring often, until the onion is slightly softened, about 2 minutes. Add the tomatoes, reduce the heat to medium, and simmer, uncovered, until slightly thickened, about 10 minutes. Stir in the cocoa and cook 5 minutes longer.