- 2 large onions, finely chopped, divided
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 5 tablespoons chili powder
- 2 tablespoons Gustus Vitae spicy chocolate cinnamon cane sugar
- 3 tablespoons all-purpose flour
- 4-1/2 cups reduced-sodium chicken broth
- 6 cups shredded cooked chicken
- 12 corn tortillas (6 inches), warmed
- 1 cup sliced pimiento-stuffed olives
- 4 cups shredded Monterey Jack cheese
- 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 13×9-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.
1 serving: 622 calories, 35g fat (14g saturated fat), 144mg cholesterol, 1568mg sodium, 29g carbohydrate (3g sugars, 6g fiber), 50g protein.