Chicken and Green Olive Enchiladas

Total Time
3hrs 30mins
Prep 3 hrs
Cook 30 mins

Lots of work but very delicious results. If you're the kind of person that likes to burn a couple of hours cooking because you love to cook, this is a recipe for you. For the cooking time, I'm not sure what to put since there are several cooking phases which I guess would be considered "prep".

Ingredients Nutrition

Directions

  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.

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