The Sweet Magnolias Cookbook (34 page)

GARNISHES (OPTIONAL)

Finely diced fresh jalapeño peppers

Minced fresh cilantro

Sour cream

Guacamole

Place chicken breast halves on a plate. Sprinkle both sides of each breast with taco seasoning.

In a skillet over medium heat, heat oil until hot but not smoking. Add chicken breast halves to skillet. Brown chicken on both sides, turning halfway through cooking, for a total cooking time of about 10 minutes.

Remove chicken from pan, and let stand 5 minutes before cutting into thin slices.

Sauté onion in oil until crisp tender. Add cocoa powder and taco seasoning.

Stir together tomato soup and tomatoes. Add to the sauce, and blend well.

Cook over medium heat 5 minutes, stirring often.

Remove from heat, and crumble chocolate bar over top. Let stand for several minutes, then stir melted chocolate into the sauce.

Preheat oven to 350°F.

Grease a 13" × 9" × 2" baking pan.

Combine half of the sauce with the thinly sliced chicken breasts. Add half of the cheese blend along with the black beans and corn. Stir to combine.

Spoon half of the remaining sauce in the bottom of the prepared pan. Set aside remaining sauce.

Divide chicken mixture among the 10 tortillas. Roll tightly.

Crowd the filled enchiladas in the pan on top of the sauce. Spoon all remaining sauce over top. Drop sour cream in dollops over the sauce.

Cover tightly with foil, and place in center of oven. Bake 40 minutes.

Remove casserole from oven, and remove foil. Raise oven temperature to 400°F. Scatter remaining cheese over top of casserole. Return casserole to oven, and cook an additional 10 minutes, until cheese melts and begins to brown.