Chicken Enchiladas with Mole Sauce

Yield - 2 servings

• 1 lb sliced chicken (boneless skinless thighs or breast)
• 1/8 tsp cayenne pepper
• 2 tbsp olive oil
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp minced onion
• 1/2 tsp dried oregano
• 2 1/2 tsp chili powder
• 5/8 tsp black pepper
• 1/4 tsp salt
• 1/4 tsp cumin
• 1 tsp dried parsley
• 1/4 cup salsa
• 3/4 cup tomato sauce
• 1 1/2 cups water
• 150 g Classic Dark Chocolate
• 4 medium flour tortillas

1. Coat chicken with cayenne and black pepper.
2. Heat olive oil in a pan over medium heat then add chicken and sauté for 4 to 5 minutes or until completely cooked. Remove from heat and set aside.
3. For the base of the mole sauce, heat olive oil in a large saucepan over medium heat. Add garlic and sauté for 1 to 2 minutes. Stir in onion, oregano, chili powder, black pepper, salt, cumin, parsley, salsa, tomato sauce and water.
4. Bring mixture to a boil, then simmer for 15 to 20 minutes.
5. Just before serving, chop chocolate into small pieces and add to sauce. Stir until melted and blended.
6. Place cooked chicken on warmed tortillas and roll two per plate.
7. Ladle mole sauce generously over tortillas and dress with toppings of your choice (grated cheddar cheese, tomatoes, cilantro, sour cream and black olives are all tasty garnish options).