Enchiladas

 
The spirit of Mexico spices 
up this home-style, 
do-ahead main dish. 
The enchiladas 
can be assembled 
one day in advance 
and refrigerated. 
If time is short, 
use 5 cups of shredded skinless 
cooked chicken and 4 1/2 cups 
canned low-salt chicken broth. 

1 4 1/2-pound chicken, 
quartered
4 14 1/2-ounce cans 
low-salt chicken broth 
8 tablespoons (about) 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 5- to 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. 
(Can be made 1 day ahead. 
Cover sauce and enchiladas 
separately;
 chill.) 
Preheat oven to 375°F. 
Top enchiladas with remaining sauce, 
then sprinkle with remaining cheese. 
Cover with foil; bake 20 minutes 
(30 minutes if chilled). 
Remove foil and bake 
until sauce bubbles, 
about 10 minutes. 
Let stand 10 minutes

**Tortilla Recipe
***Red and Green Chile Sauce Recipes