1. Place chicken and broth in heavy large pot. Bring to a boil. 2. Reduce heat to medium-low, partially cover pot and simmer until chicken is cooked, about 30 minutes. 3. Cool chicken in broth. 4. Strain broth and spoon off fat; reserve broth. 5. Remove chicken skin and bones; discard. 6. Shred chicken coarsely; transfer to a large bowl. Set aside. 7. Heat 3 Tbl oil in a large saucepan over medium-low heat. 8. Add 1 cup onion, garlic, oregano, cumin and cinnamon to the saucepan. Cook until onion is almost tender, stirring occasionally, about 10 minutes. 9. Mix in chili powder and flour; stir 3 minutes. 10. Gradually whisk in 4.5 cups of the broth (reserve remaining broth for Red Rice). 11. Increase heat to medium-high and bring to a boil. 12. Boil until reduced to about 3 cups, stirring occasionally, about 35 minutes. 13. Remove from heat and whisk in chocolate. Season with salt and pepper, cool. 14. Heat 1 Tbl oil in medium skillet over medium heat. 15. Add 1 tortilla and cook until just pliable, about 20 seconds per side. 16. Transfer to a paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed. 17. Spread 1/3 cup of sauce in each of two 13x9x2 -inch glass baking dishes. 18. Mix 1 cup of the sauce into the chicken. 19. Arrange 8 tortillas on work surface. 20. Spoon 3 Tbl cheese, 1 Tbl olives, 1 Tbl onions, and 1/4 cup chicken over center of each tortilla. 21. Roll up tortillas. Arrange seam side down in 1 prepared dish. 22. Repeat with remaining tortillas (can be prepared 1 day ahead. Cover sauce and enchiladas separately, cool). 23. Pre-heat oven to 375 degrees F. Top each enchilada with remaining sauce, then sprinkle with remaining cheese. 24. Cover with foil; bake for 20 minutes (30 minutes if chilled.). 25. Remove foil and bake until sauce and cheese bubbles, about 10 minutes. 26. Let stand 10 minutes and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
