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Chicken Enchiladas with Chocolate Enchilada Sauce


2 hours
Skill Level
20 enchilaladas

How does chocolate for dinner sound? These enchiladas de chocolate incorporate HERSHEY'S Cocoa into the sauce to bring together sweet and spicy notes. Layer the sauce on for a surprising and delicious dinner.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
20 minutes
20 minutes
Cool Time
30 minutes


  • Chocolate Enchilada Sauce
  • 1 Tbsp
    vegetable oil
  • 2 cloves
    garlic, minced
  • 1 tsp
    onion, minced
  • 1/2 tsp
    dried oregano
  • 2-1/2 tsps
    chili powder
  • 1/2 tsp
    dried basil
  • 1/4 tsp
    ground black pepper
  • 1/4 tsp
  • 1/4 tsp
    ground cumin
  • 1 tsp
    dried parsley
  • 1/4 cup
  • 3/4 cup
    tomato sauce
  • 1/2 cup
    HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1-1/2 cups
  • Enchiladas
  • 4 Tbsps
    vegetable oil
  • 2 lbs
    skinless boneless chicken breasts, cut into strips
  • 1
    onion, yellow, medium, diced
  • 2 Tbsps
    garlic, chopped
  • 1 tsp
  • 1/4 tsp
    ground black pepper
  • 1 Tbsp
    chili powder, ground
  • 1 Tbsp
    light brown sugar
  • 1 bunch
    cilantroleaves, chopped
  • 1/2 cup
    chicken broth
  • 5 cups
    cheddar cheese, shredded, divided
  • 20
    corn tortillas

Step-By-Step Directions

Equipment Needed 
oven & stovetop oven & stovetop
13x9x2-inch baking pans 13x9x2-inch baking pans
wooden spoon wooden spoon
measuring cups measuring cups
foil and cloth foil and cloth
heavy skillet heavy skillet
microwave microwave
saucepan saucepan

Heat oven to 375°F. Lightly grease two 13x9x2-inch baking pans; set aside.


Prepare Chocolate Enchilada Sauce; set aside.


Heat oil over medium-high heat (almost smoking) in large heavy skillet. Carefully add chicken, onion, garlic, salt and pepper; cook until brown, stirring occasionally.


Add chili powder, brown sugar and cilantro. Deglaze this with chicken broth. Remove from heat and allow to cool. Pull chicken apart by hand into shredded strips. Stir in 3 cups of shredded cheese.


Wrap corn tortillas in damp cloth. Microwave at High (100%) 10 to 20 seconds until soft and pliable.


Spoon 1/3 cup (2 oz.) chicken mixture into center of tortilla and roll. Place rolled enchiladas (seam side down) into prepared baking pan. Pour Chocolate Enchilada Sauce over enchiladas. Sprinkle with remaining 2 cups shredded cheese.


Cover; bake 20 minutes. Garnish as desired.

Chocolate Enchilada Sauce:

Heat oil in over medium heat in large saucepan. Add garlic; sauté for 1 to 2 minutes. Stir in onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa, tomato sauce, chocolate chips and water; heat to boiling. Reduce heat to low, simmering for 15 to 20 minutes.

Additional questions?