Enchilada Sauce

A lot of enchilada sauces are tomato based, but this one is a little closer to what they make in Mexico and it does not have tomatoes in it. This one looks quite different on the ingredient list, but it is always a crowd pleaser. The ingredients may look strange, but believe me they all work very well together and provide a great taste to Mexican night.
This recipe is inspired by allrecipes.com (http://allrecipes.com/recipe/enchilada-sauce-2/detail.aspx)

Ingredients

1. 1 Onion
2. 2 tbl sp. vegetable oil
3. 1 tea sp. cumin 
4. 1 tea sp. Oregano 
5. Minced garlic
6. 1/4 tea sp. cinnamon 
7. 3 tbl sp. flour
8. Chili powder to taste
9. 4 cups chicken broth
10. Semi sweet chocolate (generally 1 oz)

Enchiladas ingredients

1. Corn tortillas
2. Shredded chicken
3. Shredded cheese

Directions

1. Slowly cook the onion, oregano, cumin, garlic, and cinnamon in oil over med. low heat for 10 mins.
2. Add the flour and chili powder and mix thoroughly in order to make a thick rue. 
3. Add the chicken broth slowly and mix well
4. Allow to heat thoroughly for 15 mins. 
5. Add the chocolate. 

Enchiladas directions

1. Mix the chicken in a bowl with a portion of the enchilada sauce to give it just a little liquid and add a generous amount of cheese.
2. Spoon out the mixture onto the middle of the tortilla and roll them up.
3. Place the rolled tortillas in a baking dish side by side until the whole dish is covered
4. Pour the sauce over the baking dish. Ensure that all the corners and spaces in-between the enchiladas are filled with the sauce. 
5. Top with remaining cheese
6. Cook covered in an over at 350 Degrees F for 30 mins 
7. The final 10 mins. remove the cover and allow to cook until the cheese is fully melted.