Ghostly Good Chicken Enchiladas

We’re only guessing but we think that Casper, you know, the friendly ghost, might have really enjoyed these fired-up enchiladas. Between the cocoa powder, the chili powder, and the sauce, there surely is no shortage of flavor with these. Oh, we almost forgot to mention the cheddar that is studded with ghost peppers. Fasten your seatbelt, these do have a real kick.

2 (10-ounce) cans enchilada sauce

2 tablespoons cocoa powder

1 teaspoon chili powder

1 teaspoon garlic powder

4 cups shredded cooked chicken

2 cups shredded Yancey’s Fancy™ Ghost Pepper Cheddar Cheese, divided

8 (8-inch) flour tortillas

If for any reason you can’t find the variety of Yancey’s Fancy’s Cheese you’re looking for, simply ask your Grocer or click here.  

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2. In a medium bowl, combine enchilada sauce, cocoa powder, chili powder, and garlic powder; mix well and set aside.
3. In a large bowl, combine chicken, 1 cup cheese, and 1 cup enchilada sauce mixture. Spoon chicken mixture down center of tortillas, distributing evenly; roll up.
4. Pour 3/4 cup enchilada sauce mixture in bottom of prepared baking dish. Arrange enchiladas over sauce, seam-side down. Pour remaining sauce over enchiladas.
5. Cover and bake 30 minutes. Remove cover, sprinkle with remaining 1 cup cheese, and bake 5 minutes more, or until cheese is melted. Serve immediately.

Mr. Food Test Kitchen Tips: We think these are best when you put out bowls of all the classic south-of-the-border favorites and let everyone add their favorites. What are your favorites?