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1
Place chicken and broth in heavy large pot.
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2
Bring to boil.
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3
Reduce heat to medium-low, partially cover pot and simmer until chicken is cooked, about 30 minutes.
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4
Cool chicken in broth.
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5
Strain broth and spoon off fat; reserve broth.
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6
Remove chicken skin and bones; discard.
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7
Shred chicken coarsely; transfer to large bowl.
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8
Heat 3 tablespoons oil in large saucepan over medium-low heat.
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9
Add 1 cup onion, garlic, oregano, cumin and cinnamon.
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10
Cover.
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11
Cook until onion is almost tender, stirring occasionally, about 10 minutes.
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12
Mix in chili powder and flour; stir 3 minutes.
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13
Gradually whisk in 4 1/2 cups broth.
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14
Increase heat to medium-high.
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15
Boil until reduced to 3 cups, stirring occasionally, about 35 minutes.
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16
Remove from heat.
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17
Whisk in chocolate; season with salt and pepper.
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18
Cool.
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19
Heat 1 tablespoon oil in medium skillet over medium heat.
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20
Add 1 tortilla and cook until just pliable, about 20 seconds per side.
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21
Transfer to paper-towel-lined baking sheet.
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22
Repeat with remaining tortillas, adding oil as needed.
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23
Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes.
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24
Mix 1 cup sauce into chicken.
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25
Arrange 8 tortillas on work surface.
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26
Spoon 3 tablespoons cheese, 1 tablespoon olives, 1 tablespoon onion and 1/4 cup chicken over center of each.
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27
Roll up tortillas.
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28
Arrange seam side down in 1 prepared dish.
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29
Repeat with remaining tortillas, 1 1/2 cups cheese, olives, onion and chicken.
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30
(Can be made 1 day ahead.
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31
Cover sauce and enchiladas separately; chill.)
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32
Preheat oven to 375F.
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33
Top enchiladas with remaining sauce, then sprinkle with remaining cheese.
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34
Cover with foil; bake 20 minutes (30 minutes if chilled).
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35
Remove foil and bake until sauce bubbles, about 10 minutes.
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36
Let stand 10 minutes.
