Chicken And Green Olive Enchiladas - cooking recipe

Ingredients

1 (4 1/2 lb) whole chickens, quartered
4 (14 1/2 ounce) cans reduced-sodium chicken broth
8 tablespoons olive oil
2 cups finely chopped onions
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 tablespoons hot Mexican chili powder
3 tablespoons all-purpose flour
1/2 ounce semisweet chocolate
16 (5 -6 inch) corn tortillas
1 lb monterey jack cheese, coarsely grated (about 4.5 cups)
1 cup drained pimento stuffed olive, sliced

Preparation

Place chicken and broth in heavy large pot. Bring to a boil.
Reduce heat to medium-low, partially cover pot and simmer until chicken is cooked, about 30 minutes.
Cool chicken in broth.
Strain broth and spoon off fat; reserve broth.
Remove chicken skin and bones; discard.
Shred chicken coarsely; transfer to a large bowl. Set aside.
Heat 3 Tbl oil in a large saucepan over medium-low heat.
Add 1 cup onion, garlic, oregano, cumin and cinnamon to the saucepan. Cook until onion is almost tender, stirring occasionally, about 10 minutes.
Mix in chili powder and flour; stir 3 minutes.
Gradually whisk in 4.5 cups of the broth (reserve remaining broth for Red Rice).
Increase heat to medium-high and bring to a boil.
Boil until reduced to about 3 cups, stirring occasionally, about 35 minutes.
Remove from heat and whisk in chocolate. Season with salt and pepper, cool.
Heat 1 Tbl oil in medium skillet over medium heat.
Add 1 tortilla and cook until just pliable, about 20 seconds per side.
Transfer to a paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.
Spread 1/3 cup of sauce in each of two 13x9x2 -inch glass baking dishes.
Mix 1 cup of the sauce into the chicken.
Arrange 8 tortillas on work surface.
Spoon 3 Tbl cheese, 1 Tbl olives, 1 Tbl onions, and 1/4 cup chicken over center of each tortilla.
Roll up tortillas. Arrange seam side down in 1 prepared dish.
Repeat with remaining tortillas (can be prepared 1 day ahead. Cover sauce and enchiladas separately, cool).
Pre-heat oven to 375 degrees F. Top each enchilada with remaining sauce, then sprinkle with remaining cheese.
Cover with foil; bake for 20 minutes (30 minutes if chilled.).
Remove foil and bake until sauce and cheese bubbles, about 10 minutes.
Let stand 10 minutes and serve.