Ingredients: |
Ingredients: 3 Tbls olive oil
1 cup finely chopped onion
3 Tbls chopped garlic
1.5 tsp oregano
1 tsp cumin
1/4 tsp cinnamon
5 Tbls medium hot Mexican style chili powder
3 Tbls flour
4.5 cups canned reduced sodium chicken broth
1/2 ounce semisweet chocolate, chopped
Salt and pepper to taste
3 cups shredded cooked skinless chicken
8 (8 inch) flour tortillas
1 pound Monterey Jack cheese, coarsely shredded
1 cup drained pimento stuffed green olives, sliced
1 cup finely chopped onion
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Directions: |
Directions:Heat olive oil in large saucepan over medium low heat. Add 1 cup onion, garlic, oregano, cumin and cinnamon and mix well. Cook, covered, for 10 minutes or until onion is almost tender, stirring occasionally. Stir in the chili powder and flour. Cook for 3 minutes, stirring constantly. Whisk in broth gradually.
Bring to a boil over medium-high heat. Boil for 35 minutes or until mixture is reduced to 3 cups, and is of a sauce consistence, stirring occasionally. Remove from heat. Whisk in chocolate. Season with Salt and pepper. Let stand until cool
Spread 1/3 cup of the sauce in a 913 inch baking dish. Combine the chicken with 1 cup of sauce in a bowl and mix well. Arrange the tortillas on a work surface. Make 8 enchiladas by spooning in 3 Tbls cheese, 1 Tbls chopped onion, and 1/4 cup chicken mixture. Roll to enclose the filling. Arrange enchiladas seam side down in baking dish. You may prepare this much 1 day in advance and store, covered, in refrigerator.
Spoon remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake, covered with foil, at 375º for 20-30 minutes(if chilled). Remove foil, bake 10 minutes longer until bubbly. |
This recipe for Green Olive Enchiladas is from