Mole Chicken Enchiladas

When it comes to food, even when Todd and I agree, we disagree. We had all that leftover chicken this week, so on Wednesday I made enchiladas. But not the enchiladas Todd likes, with the green chile sauce. I made a quick mole, with chile powder, chicken stock and chocolate. He ate it Wednesday night, but he keeps leaving the leftovers behind. I don't think he likes it much.

Anyway, I do, and it's made from stuff we tend to have in our cupboard. Dice an onion and cook it in oil, covered, with cumin, a pinch of cinnamon, garlic, salt and pepper until it's soft. I added 2 tablespoons chipotle chile powder (this sauce was really hot!), 1 1/2 tablespoons of flour and another tablespoon of cumin. Add 2 cups chicken stock and simmer until it's reduced quite a bit and starting to get thick. Take it off the heat and stir in about a tablespoon of chocolate (I used chips). Stir some of the sauce into the leftover shredded chicken.

Spread a spoonful of sauce over the bottom of a 13 by 9-inch baking pan, then make 8 enchiladas, rolling the chicken, shredded Cheddar cheese, raw onions and chopped black olives in corn tortillas. Lay them in the pan, then spread the rest of the sauce over the top and sprinkle with more cheese. Bake covered in a 375 degree oven for 20 minutes, then uncover and cook for another 10 minutes.