Spicy Red Enchilada Sauce

1. In a small bowl, mix together taco seasoning, flour, and cocoa powder. Stir a small amount of the chicken stock in with the dried ingredients to make a paste.
2. In a medium sized pot, over medium heat, combine spice paste and chicken stock, stirring continuously until sauce thickens.
3. Stir in tomatoes and chipotle peppers and cook for 5-10 minutes. Reduce heat to low and simmer for 10-15 minutes. Remove from heat and cool slightly.

Enchilada Filling

1. In a large skillet over medium-high heat, add 1 Tbsp canola oil (15 mL) and chicken pieces. Cook chicken until thoroughly cooked through and no pink is visible, about 6 – 8 minutes. Remove from heat and set aside.
2. Return skillet to medium-high heat and add remaining 1 Tbsp (15 mL) canola. Add onions and peppers and sauté until soft, about 3 -4 minutes. Remove from skillet and set aside.

Assembly

1. In a 9 x 13” (23 x 33 cm) casserole dish, ladle 1 cup (250 mL) of enchilada sauce onto bottom of dish, spreading sauce to coat evenly.
2. Fill tortilla with filling mixture. Roll tortilla tightly and place seam down in casserole dish. Continue with remaining tortillas.
3. Top enchiladas with remaining sauce. Sprinkle cheese on top and bake in oven for 15 minutes until cheese melts.
4. Serve Enchiladas with sour cream, sliced green onions and fresh cilantro.