I have made this recipe several times and have made afew changes I make the recipe on the stove top until right before I add the chocolate. I also add 5 cups of chicken broth instead of 4 1/2 cups. After adding the chicken broth which I add very slowly to keep a nice consistency, I add it to a crockpot with bone in skinless chicken breast and thighs, I then cook the chicken on low heat in the sauce for 10 hours, after this I take chicken out take off bone and shred, add 1/2 cup cold water mixed with flour to sauce mixture and after whisking this in to sauce, I then add chocolate to the sauce mixture, after this is done I set about 2 cups of sauce aside and then mix the rest of the sauce with the chicken meat. This is by far the best mexican style enchilada sauce that I've ever had! and it freezes and reheats nicely as well!
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I have made this recipe several times and have made afew changes I make the recipe on the...