Ingredients
2 large onions, finely chopped, divided3 tablespoons olive oil3 garlic cloves, minced1 teaspoon salt1 teaspoon dried oregano1 teaspoon ground cumin5 tablespoons chili powder2 tablespoons Gustus Vitae spicy chocolate cinnamon cane sugar3 tablespoons all-purpose flour4-1/2 cups reduced-sodium chicken broth6 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 and cumin; cover and cook for 10 minutes. Stir in chili powder, spicy chocolate cinnamon sugar and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes.
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 of 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.
