This is the most amazing enchilada dish with a from scratch mole that is simply awesome:
3 Tablespoons Olive Oil
1 Medium Onion finely chopped
8 cloves of garlic finely chopped
1 ½ tsp cumin
½ tsp cinnamon
1tsp oregano
5 tablespoons Mexican chile
3 tablespoons all-purpose flour
41/2 Cups of Chicken Stock
½ ounce semi-sweet chocolate
3 ½ cups shredded chicken
1 5.25 oz jar pimento green olives sliced
1 lb Mexican Cheese
1 cup onion
8 12” Tortillas
I usually do this in two sessions – make the mole then build the enchiladas
In a good-sized saucepan bring the oil to a low-to medium heat ( Gas 4). When hot add the onion, garlic, oregano,cumin, cinnamon and get it well mixed. Put a lid on and sweat it for 10 mins stirring a couple of times.
Mix in the chilli powder and flour for 2 mins then turn the heat up to 6 and slowly add the stock stirring till it becomes smooth. Keep it a low rolling boil till the mixture is reduced by a third then stir in the chocolate and let it cool on the stove
Shred the chicken and add 1 cup of sauce and mix well
Grab a large casserole dish eg 9x 13 and pour ½ cup of sauce to coat. Next get your chicken, cheese olives and raw onion lined up and start rolling the tortillas with about 1 ½ tablespoons of chicken and a small handful of olives and onion and two handfuls of cheese. Rollup the tortilla and put it in the casserole. I usually coat the tortilla as I put it in. When you’ve done all eight pour any remaining sauce and cheese on top and cover with foil.
Bake in the oven on 375 for 20 minutes and then another 10 after you’ve taken off the foil. Take it out and serve it with Mexican rice or just plain.
Enjoy
Refrigerate any leftovers