Hazelnut Chocolate Mole Chicken Enchiladas with Yogurt

Make the Mole First:

1. Sauté onions and garlic in oil.

2. Once translucent, add in chiles, and cook for 3 mins over low heat.

3. Add herbs, spices, kosher salt and bay leaf, and cook for 3 more mins.

4. Add chicken stock, and bring to a boil. Lower to medium flame, and cook for 7 more mins.

5. Remove from heat, and stir in Bonne Maman Hazelnut Chocolate Spread.

6. Transfer to blender, blend until smooth, and set aside.

Then the Yogurt Crema:

1. In a mixing bowl, stir together the Chobani Greek Yogurt, lime juice, cilantro and salt.

2. Keep yogurt crema cool until serving.
   
   
   

Now, Make the Enchiladas:

1. Preheat oven to 350ºF.

2. In a separate mixing bowl, add shredded chicken, ½ cup queso fresco and 1 cup Hazelnut-Chocolate Mole, and toss together.

3. Wrap tortillas in foil, and warm in oven for 7 mins.

4. Fill tortillas with chicken mixture, and lay them in an oiled baking dish, seal side down.

5. Top with remaining mole and queso fresco.

6. Bake at 350ºF for approximately 20 mins.

7. Spoon yogurt crema over enchiladas, and garnish with leftover cilantro before serving!