Chicken And Green Olive Enchiladas

• 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

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.

whole chickens, chicken broth, olive oil, onions, garlic, oregano, ground cumin, ground cinnamon, chili powder, allpurpose, semisweet chocolate, corn tortillas, cheese, olive

Taken from www.food.com/recipe/chicken-and-green-olive-enchiladas-218894 (may not work)