Instructions
- Marinate Chicken in 1/4 cup Lime juice, 2 tbsp Olive oil, 1 tbsp Ancho chili powder, 1 tsp Chipotle powder, 1/2 tsp Cumin, and 1/4 tsp Smoked paprika for at least 4 hours, or overnight.
- Slow-cook the marinated Chicken until fall-off-the-bone tender. Shred the chicken.
- To make the Sauce, heat 3 tbsp Olive oil in a saucepan over medium heat. Whisk in 3 tbsp All-purpose flour and cook for 1 minute. Gradually whisk in 4 cups Chicken stock and 1 cup Fire-roasted tomatoes. Bring to a simmer, stirring constantly. Stir in 2 tbsp Ancho chili paste, 1 tbsp Mole paste, 1 tsp Cocoa powder, 1/2 tsp Cinnamon, 1/4 tsp Cloves, and 1/4 tsp Salt. Simmer for 15 minutes, or until thickened.
- Caramelize 1/2 cup Diced onion until deeply golden brown. In a bowl, combine shredded Chicken, 2 cups Oaxaca cheese, 1 cup Asadero cheese, caramelized onion, and 1/4 cup Roasted corn kernels.
- Warm the Handmade corn tortillas slightly to make them pliable.
- Spoon about 1/2 cup of the Chicken Filling into each tortilla. Roll up tightly and place seam-side down in a baking dish.
- Pour the Sauce evenly over the enchiladas.
- Bake for 20-25 minutes, or until bubbly and heated through.
- Top with Queso fresco and Micro cilantro before serving.
