Name: Chicken and Green Olive Enchiladas
Yield: Makes 8 servings
Ingredients: 1 4 1/2-pound chicken, quartered; 4 14 1/2-ounce cans low-salt chicken broth; 8 tablespoons (about) olive oil; 2 cups finely chopped onions; 3 tablespoons chopped garlic; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 5 tablespoons hot Mexican-style chili powder; 3 tablespoons all purpose flour; 1/2 ounce semisweet chocolate; 16 5- to 6-inch corn tortillas; 1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups); 1 cup drained pimiento-stuffed green olives, sliced

The spirit of Mexico spices up this home-style, do-ahead main dish. The enchiladas can be assembled one day in advance and refrigerated. If time is short, use 5 cups of shredded skinless cooked chicken from the deli and 4 1/2 cups canned low-salt chicken broth. Begin the party with chips, guacamole and salsa, and blend a pitcher or two of Margaritas for fun.

Watch how to cut a whole chicken into parts to use in this recipe.

Recipe notes

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