Step 1

In a large measuring cup or bowl, mix chicken stock, apple cider vinegar, no salt added diced tomatoes, cocoa, pepper, and tomato paste. Set aside.

Step 2

Heat olive oil in a saucepan on medium-low heat and once the oil is warm add salt-free chili powder, garlic powder, oregano, cumin, onion powder, cinnamon, and flour. Wisk ingredients together for about 90 seconds until spices are fragrant and everything is thoroughly mixed. This will create a smoother consistency for your sauce.

Step 3

Pour tomato liquid mixture into the saucepan with your spices. Bring it to a boil, whisking occasionally. Lower heat and let simmer for about 5 minutes until the sauce thickens.

Step 4

While sauce is simmering, brown your meat of choice in a pan. I would recommend undercooking it slightly because the meat will soon be put into the oven where it will have additional cooking time. So you don’t want to dry out the meat, but it needs a bit of a head start on the stovetop before going into the oven.

Step 5

Spray 9x13 inch pan with non-stick spray. Spread about 2/3 cup of sauce in the bottom of the pan.

Step 6

Dip one tortilla in your enchilada sauce and then place it on a plate.

Step 7

Fill with meat and roll tightly. Place it in the pan with the seam down. Continue until all are filled.

Step 8

Spoon remaining sauce over the top of the filled tortillas in the 9x13 baking pan.

Step 9

Mix the swiss and cheddar together and then sprinkle over the top of the dish.

Step 10

Chop low sodium olives into small chunks and sprinkle across the top of the cheese.

Step 11

Place in a preheated 350-degree oven for 20 minutes