Chicken Enchiladas With A-1 and Tequila Mole #A1

• 16 ounces boneless chicken thighs
• 2 tablespoons extra virgin olive oil
• 12 teaspoon dried thyme
• 12 teaspoon dried oregano
• 1 tablespoon fresh cilantro, chopped
• 12 teaspoon kosher salt
• 12 teaspoon pepper
• 4 tablespoons A.1. Original Sauce
• 1 tablespoon lime juice
• 2 ounces dried guajillo chilies
• 2 cups vine ripened tomatoes
• 3 tablespoons jalapenos, chopped
• 2 cups yellow onions, diced
• 14 cup garlic, halved
• 12 cup golden raisin
• 12 cup walnuts, toasted
• 14 cup cilantro, Stems
• 1 bay leaf
• 1 cinnamon stick
• 2 teaspoons coriander seeds
• 1 12 ounces tequila
• 3 -4 cups chicken stock
• 12 cup A.1. Original Sauce
• 1 tablespoon bittersweet chocolate, chopped
• 1 slice stale bread, torn in pieces
• 3 teaspoons kosher salt
• 2 teaspoons black pepper
• 2 cups red bell peppers, Julienne
• 1 cup red onion, Julienne
• 1 teaspoon garlic, Minced
• 8 (6 inch) flour tortillas
• 1 cup mozzarella cheese
• 12 cup melted butter
• 1 teaspoon chili powder

1. Enchiladas:.
2. Thinly slice chicken thighs against the grain of the meat.
3. Toss in oil, spice, A-1 and lime juice.
4. Allow to marinate while the sauce and polenta are being prepared.
5. Prepare bell peppers, onion and garlic set aside for later use.
6. Mole Sauce:.
7. Coat the dried chili in oil and toast in the oven until bright red and fragrant.
8. In a medium pot; saute the jalapeno, onion, and garlic until softened and transparent.
9. Add the tomatoes, raisins, walnuts, roasted dried chili, herbs and spices; stir and saute for 3-5 minutes.
10. Add the tequila and reduce till almost gone.
11. Cover slightly with chicken stock.
12. Add in the stale bread and chocolate; simmer for 20-30 minutes (Until everything is cooked through and the flavors have combined).
13. Puree in the blender until smooth.
14. Finish Enchiladas:.
15. Saute Chicken and julienne vegetables until cooked.
16. Spoon the chicken mixture evenly into 8 tortillas.
17. Divide the cheese evenly amongst the tortillas.
18. Roll tortillas and place on a sprayed baking sheet.
19. Brush the tortillas with melted butter and sprinkle with chili powder.
20. Bake at 425 until crisp; approximately 12 minutes.
21. To Plate:.
22. Place 2 enchiladas on the plate.
23. Use the A-1 and Tequila Mole to finish the plate.
24. Enjoy!

chicken thighs, extra virgin olive oil, thyme, oregano, fresh cilantro, kosher salt, pepper, original sauce, lime juice, guajillo chilies, tomatoes, jalapenos, yellow onions, garlic, golden raisin, walnuts, cilantro, bay leaf, cinnamon, coriander seeds, tequila, chicken, original sauce, bittersweet chocolate, bread, kosher salt, black pepper, red bell peppers, red onion, garlic, flour tortillas, mozzarella cheese, butter, chili powder

Taken from www.food.com/recipe/chicken-enchiladas-with-a-1-and-tequila-mole-a1-518250 (may not work)