Chicken and Green Olive Enchiladas

Submitted by -JoeB

"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"."

 

• Ready In: 3hrs 30mins
• Ingredients: 14
• Yields: 16 Enchiladas
• Serves: 6-8

ingredients

• 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

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.