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".
Provided by -JoeB
Categories Chicken
Time 3h30m
Yield 16 Enchiladas, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken and broth in heavy large pot. Bring to a 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 a large bowl. Set aside.
- Heat 3 Tbl oil in a large saucepan over medium-low heat.
- Add 1 cup onion, garlic, oregano, cumin and cinnamon to the saucepan. Cook until onion is almost tender, stirring occasionally, about 10 minutes.
- Mix in chili powder and flour; stir 3 minutes.
- Gradually whisk in 4.5 cups of the broth (reserve remaining broth for Red Rice).
- Increase heat to medium-high and bring to a boil.
- Boil until reduced to about 3 cups, stirring occasionally, about 35 minutes.
- Remove from heat and whisk in chocolate. Season with salt and pepper, cool.
- Heat 1 Tbl oil in medium skillet over medium heat.
- Add 1 tortilla and cook until just pliable, about 20 seconds per side.
- Transfer to a paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.
- Spread 1/3 cup of sauce in each of two 13x9x2 -inch glass baking dishes.
- Mix 1 cup of the sauce into the chicken.
- Arrange 8 tortillas on work surface.
- Spoon 3 Tbl cheese, 1 Tbl olives, 1 Tbl onions, and 1/4 cup chicken over center of each tortilla.
- Roll up tortillas. Arrange seam side down in 1 prepared dish.
- Repeat with remaining tortillas (can be prepared 1 day ahead. Cover sauce and enchiladas separately, cool).
- Pre-heat oven to 375 degrees F. Top each enchilada with remaining sauce, then sprinkle with remaining cheese.
- Cover with foil; bake for 20 minutes (30 minutes if chilled.).
- Remove foil and bake until sauce and cheese bubbles, about 10 minutes.
- Let stand 10 minutes and serve.
Nutrition Facts : Calories 1152.6, Fat 81.4, SaturatedFat 28.6, Cholesterol 227.9, Sodium 729.2, Carbohydrate 41.7, Fiber 7, Sugar 4, Protein 67
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