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1
Preheat oven to 375 degrees.
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2
Liberally coat a 9x13 pan with non-stick spray.
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3
Place oil in medium saucepan and heat over medium-high heat.
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4
Add cherries, 1/2 cup onion, and chili powder to pan with oil.
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5
Cook, stirring constantly, until onions have softened and cherries have begun to release their juices, approximately 2-3 minutes.
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6
Turn heat down to medium-low.
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7
Pour enchilada sauce into pan with cherry mixture, stirring to combine.
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8
Cook, stirring constantly, until sauce begins to simmer.
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9
Sprinkle chocolate in pan with sauce, stirring until chocolate melts and sauce is uniform.
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10
Remove from heat and set aside.
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11
In a large bowl, stir together shredded chicken and A.1 sauce.
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12
Add remaining 1/2 cup onion, salt, pepper, garlic, sour cream, cream cheese, 1 1/2 cup Monterey Jack cheese, and 1/2 cup cheddar cheese to bowl.
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13
Stir vigorously until combined.
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14
Pour 1/4 cup enchilada sauce on bottom of prepared pan to coat.
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15
Place several tablespoons chicken mixture in the center of one corn tortilla, rolling around filling and placing in pan, seam-side down.
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16
Repeat until all 16 tortillas have been filled and rolled, and pan is full.
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17
Pour remaining sauce over enchiladas, covering evenly.
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18
Sprinkle enchiladas with remaining cheeses.
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19
Cover pan tightly with aluminum foil and place in oven for 35-40 minutes.
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20
Remove foil and sprinkle tomatoes over enchiladas.
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21
Return to oven and bake an additional 10-15 minutes until bubbly.
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22
Remove from heat and let sit 10 minutes before serving.
