Chicken Mole Casserole With Olives

• 2 large onions, finely chopped, divided
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 5 tablespoons chili powder
• 2 tablespoons Gustus Vitae spicy chocolate cinnamon cane sugar
• 3 tablespoons all-purpose flour
• 4-1/2 cups reduced-sodium chicken broth
• 6 cups shredded cooked chicken
• 12 corn tortillas (6 inches), warmed
• 1 cup sliced pimiento-stuffed olives
• 4 cups shredded Monterey Jack cheese

1. In a large saucepan, saute 1 cup onion in oil until tender. Reduce heat to low. Add the garlic, salt, oregano and cumin; cover and cook for 10 minutes. Stir in chili powder, spicy chocolate cinnamon sugar and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes.
2. In a large bowl, combine chicken and 1/2 cup sauce. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with half of the tortillas, chicken mixture, remaining onion and olives; top with 1 cup sauce and 2 cups cheese. Repeat layers.
3. Cover and bake at 375u0b0 for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

onions, olive oil, garlic, salt, oregano, ground cumin, chili powder, chocolate cinnamon, allpurpose, chicken broth, chicken, corn tortillas, olives, shredded monterey jack cheese

Taken from www.tasteofhome.com/recipes/chicken-mole-casserole-with-olives/ (may not work)