Ingredients
2 large onions, finely chopped, divided3 tablespoons olive oil3 garlic cloves, minced1 teaspoon salt1 teaspoon dried oregano1 teaspoon ground cumin1/4 teaspoon ground cinnamon5 tablespoons chili powder3 tablespoons all-purpose flour4-1/2 cups reduced-sodium chicken broth1/2 ounce semisweet chocolate, coarsely chopped6 cups shredded cooked chicken12 corn tortillas (6 inches), warmed1 cup sliced pimiento-stuffed olives4 cups shredded Monterey Jack cheese
Preparation
In a large saucepan, saute 1 cup onion in oil until tender. Reduce heat to low. Add the garlic, salt, oregano, cumin and cinnamon; cover and cook for 10 minutes. Stir in chili powder and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes. Remove from the heat; stir in chocolate.
In a large bowl, combine chicken and 1/2 cup sauce. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with half the tortillas, chicken mixture, remaining onion and olives; top with 1 cup sauce and 2 cups cheese. Repeat layers.
Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
