Chicken And Green Olive Enchiladas

Total Time: 3 hrs 30 mins Preparation Time: 3 hrs Cook Time: 30 mins

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

Recipe

• 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.