03 Step
Recipe View
Craft the Enchilada Sauce: Heat the vegetable oil in a large saucepan over medium heat. Sauté the diced onion until translucent, about 5 minutes. Stir in the chopped garlic, dried oregano, ground cumin, and ground cinnamon; cook for 3 minutes, until fragrant. Stir in the all-purpose flour and hot chili powder and cook for about 1 minute to form a roux. Gradually whisk in the chicken broth, bringing the mixture to a boil while stirring constantly until the sauce thickens, about 5 minutes. Reduce heat to low, and stir in the chopped bittersweet chocolate until it melts and blends smoothly into the sauce. Allow the sauce to gently simmer, stirring occasionally, to allow the flavors to deepen. (20 minutes)
Walton Spinka
Mar 20, 2025Next time, I will definitely make a double batch of the enchilada sauce. It's so good, I wanted to put it on everything!
Laurie Hickle
Jan 13, 2025These were a huge hit! My family devoured them. The enchilada sauce is amazing – so much better than store-bought.
Loraine Beatty
Nov 11, 2024The recipe was easy to follow, and the peppers turned out perfectly. I used poblano peppers because that's what I had on hand, and they worked great.
Alvena Wilderman
Mar 8, 2024I've made these twice now, and they are always a crowd-pleaser. I added a can of black beans to the chicken filling for extra fiber and flavor.