Chicken and Green Olive Enchiladas

This recipe was adapted from one on Epicurious; it's nice because you can make much of it ahead of time and put finishing touches then bake it about 30 minutes before serving.

The original recipe calls for an awful lot of Hot Mexican Chile Powder - if you like your food really spicy it's probably just your thing, but my version has toned it down a bit! Also, the recipe I adapted from keeps your filling ingredients separate and has you build each enchilada that way; for ease, I simply combine all of the filling ingredients and use them that way. I added some freshness with green onions and cilantro as garnishes. It really makes a difference!

The recipe calls for cooking and shredding your own chicken, which of course is fine; but I almost always pick up a roasted whole chicken from my local grocery store. The meat is always so tender, it saves a lot of time and effort, and then I use the carcass in making some homemade chicken stock.

Ingredients

Serves 8-10 generously

1 4 1/2-pound chicken, quartered

4 14 1/2-ounce cans low-salt chicken broth

OR 1 whole roasted chicken from the grocery store; pull the meat off of it and shred it.

8 tablespoons (about) olive oil

2 cups finely chopped onions, divided

3 tablespoons chopped garlic

2 teaspoons dried oregano

2 teaspoons ground cumin

1/4 teaspoon ground cinnamon

3 tablespoons hot Mexican-style chili powder

3 tablespoons all purpose flour

1/2 ounce semisweet chocolate

16 5- to 6-inch corn tortillas

1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups), or a mixture of Monterey Jack and Cheddar cheeses.

1 cup drained pimiento-stuffed green olives, sliced

2 green onions, sliced

1 cup chopped cilantro, divided

Extra green olives for garnish

Salt and pepper to taste

Place chicken and broth in heavy large pot. Bring to 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 large bowl. OR, use store-bought whole roasted deli chicken; pull meat from the bones and shred it.

Heat 3 tablespoons oil in large saucepan over medium-low heat. Add 1 cup onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes.

Mix in chili powder and flour; stir 3 minutes. Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.

Take your shredded chicken, and add 1 cup of cheese mixture, remaining diced onion, half a cup of chopped cilantro, and green olives. Set aside.

Heat 1 tablespoon oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.

Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. Mix 1 cup sauce into chicken. Arrange 8 tortillas on work surface. Spoon a half a cup or so of filling into each tortilla. Roll up tortillas. Arrange seam side down in 1 prepared dish. Repeat with remaining tortillas. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)

Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese. Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes. Garnish with green onion, more green olives, and fresh cilantro. Serve!