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1
Place chicken and broth in heavy large pot. Bring to a boil.
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2
Reduce heat to medium-low, partially cover pot and simmer until chicken is cooked, about 30 minutes.
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3
Cool chicken in broth.
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4
Strain broth and spoon off fat; reserve broth.
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5
Remove chicken skin and bones; discard.
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6
Shred chicken coarsely; transfer to a large bowl. Set aside.
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7
Heat 3 Tbl oil in a large saucepan over medium-low heat.
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8
Add 1 cup onion, garlic, oregano, cumin and cinnamon to the saucepan. Cook until onion is almost tender, stirring occasionally, about 10 minutes.
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9
Mix in chili powder and flour; stir 3 minutes.
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10
Gradually whisk in 4.5 cups of the broth (reserve remaining broth for Red Rice).
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11
Increase heat to medium-high and bring to a boil.
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12
Boil until reduced to about 3 cups, stirring occasionally, about 35 minutes.
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13
Remove from heat and whisk in chocolate. Season with salt and pepper, cool.
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14
Heat 1 Tbl oil in medium skillet over medium heat.
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15
Add 1 tortilla and cook until just pliable, about 20 seconds per side.
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16
Transfer to a paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.
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17
Spread 1/3 cup of sauce in each of two 13x9x2 -inch glass baking dishes.
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18
Mix 1 cup of the sauce into the chicken.
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19
Arrange 8 tortillas on work surface.
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20
Spoon 3 Tbl cheese, 1 Tbl olives, 1 Tbl onions, and 1/4 cup chicken over center of each tortilla.
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21
Roll up tortillas. Arrange seam side down in 1 prepared dish.
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22
Repeat with remaining tortillas (can be prepared 1 day ahead. Cover sauce and enchiladas separately, cool).
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23
Pre-heat oven to 375 degrees F. Top each enchilada with remaining sauce, then sprinkle with remaining cheese.
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24
Cover with foil; bake for 20 minutes (30 minutes if chilled.).
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25
Remove foil and bake until sauce and cheese bubbles, about 10 minutes.
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26
Let stand 10 minutes and serve.
