30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chicken Enchilada Skillet
A sophisticated enchilada skillet featuring rich duck confit, a complex mole negro sauce, and artisanal cheeses. This dish offers a unique and unforgettable flavor experience.
Total Time
120
Yield
4
Calories
700 cal
Difficulty
Hard
Cuisine
Mexican
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What You'll Need
Equipment:
Cast-iron skillet, Saucepan, Whisk, Measuring cups and spoons •
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Instructions
Preheat oven to 350°F (175°C).
Gently remove Duck Confit from the fat, reserving the fat. Shred the Duck meat, discarding the skin and bones.
To make the Mole Negro: Heat Olive Oil in a saucepan over medium heat. Add Onion and Garlic and cook until softened, about 5 minutes. Stir in Mole Negro Paste and cook for 1 minute more.
Gradually whisk in Chicken Stock until smooth. Bring to a simmer and cook for 10 minutes, stirring occasionally. Stir in Dark Chocolate until melted and smooth.
In a cast-iron skillet, combine shredded Duck Confit, Oaxaca Cheese, Queso Fresco, Plantain, and Poblano Pepper.
Pour Mole Negro over the filling, ensuring everything is well coated.
Bake for 20-25 minutes, or until bubbly and heated through.
Garnish with thinly sliced Radish and Micro Cilantro before serving.
