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Chicken and Green Olive Enchiladas

    1 (4 1/2-pound) chicken, quartered
    4 (14 1/2-ounce) cans low-salt 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-style chili powder
    3 tablespoons all purpose flour
    1/2 ounce semisweet chocolate
    16 (6-inch) corn tortillas
    1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups)
    1 cup drained pimiento-stuffed green olives, sliced

Place chicken and broth in heavy large pot. Bring to 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 large bowl.

Heat 3 tablespoons oil in large saucepan over medium-low heat. Add
1 cup onion, garlic, oregano, cumin and cinnamon. Cover. Cook until
onion is almost tender, stirring occasionally, about 10 minutes. Mix
in chili powder and flour; stir 3 minutes. Gradually whisk in 4 1/2
cups broth. Increase heat to medium-high. Boil until reduced to
3 cups, stirring occasionally, about 35 minutes. Remove from heat.
Whisk in chocolate; season with salt and pepper. Cool.

Heat 1 tablespoon oil in medium skillet over medium heat. Add
1 tortilla and cook until just pliable, about 20 seconds per side.
Transfer to paper-towel-lined baking sheet. Repeat with remaining
tortillas, adding oil as needed.

Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking
dishes. Mix 1 cup sauce into chicken. Arrange 8 tortillas on work
surface. Spoon 3 tablespoons cheese, 1 tablespoon olives, 1 tablespoon
onion and 1/4 cup chicken over center of each. Roll up tortillas.
Arrange seam side down in 1 prepared dish. Repeat with remaining
tortillas, 1 1/2 cups cheese, olives, onion and chicken.

Preheat oven to 375F. Top enchiladas with remaining sauce, then
sprinkle with remaining cheese. Cover with foil; bake 20 minutes.
Remove foil and bake until sauce bubbles, about 10 minutes. Let
stand 10 minutes.