Ingredients:

3 tablespoons olive oil 

1 cups finely chopped onion

3 tablespoons crushed garlic

1 1/2 teaspoon dried oregano

1 teaspoon ground coriander

¼ teaspoon ground cinnamon

5 tablespoons mild Mexican-style chili powder

3 tablespoons flour

4 ½ cups reduced sodium chicken broth

½ ounce semi-sweet chocolate, chopped

Salt and pepper to taste

8 (8in) flour tortillas 

5 cups chopped chicken 

1 pound Monterey jack cheese, coarsely shreadded (about 4 ½ cups)

1 cup pimiento-stuffed green olives, drained and sliced

1 cup finley chopped onion 

Directions:

In large saucepan, heat olive oil over medium-low heat. Add 1 cup onion, garlic, oregano, coriander and cinnamon and mix well. Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes or until onion is tender. Mix in chili powder and flour. Stir 3 minutes. Gradually whisk in the broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes (sauce consistency. Remove from heat. Whisk in chocolate, season with salt and pepper. Set sauce aside to cool.

Spread 1/3 cup of the sauce on a 9x13 inch baking dish.  Combine the chicken with 1 cup of the sauce in a bowl and mix well. Arrange tortillas on a work surface.  Put ¼ cup of chicken mixture, ¼ cup of cheese, 1 tablespoon of olives and 1 tablespoon of onion down the center of each tortilla. Roll to enclose the filling and arrange seam side down in the baking dish. (If you are making ahead cover and put in the fridge at this point)

Spoon the remaining sauce over the enchiladas and sprinkle with the remaining cheese.

Cover with foil and bake in 375-degree oven for 20 minutes. (30 if from the fridge).

Remove foil and make 10 more minutes until bubbly.

Remove from oven and let stand 10 minutes before serving.  

This recipe can also be made substituting Tempeh for chicken and vegetable broth for chicken broth to make it vegetarian.

If you do not like flour tortillas Corn tortillas can be substituted for the flour. If you use corn tortillas be sure to cook them for 20 seconds per side with a little oil over medium heat and cool on a paper towel lined baking sheet prior assembling them.

Nutritional Information: