Personalized Chef Aprons and More!
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
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
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
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
sprinkle with remaining cheese. Cover with foil; bake 20 minutes.
Remove foil and bake until sauce bubbles, about 10 minutes. Let
stand 10 minutes.