Instructions: Toss the chicken strips with the chili powder in a large bowl. Season with salt and pepper.

Heat the oil in a large, heavy skillet or Dutch oven over medium-high heat. Add the chicken and cook, turning often, until lightly browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside. Pour off all but 1 tablespoon of the fat from the skillet. Add the onion, garlic, cinnamon, and cumin. Cook over medium-high heat, stirring often, until the onion is slightly softened, about 2 minutes. Add the tomatoes, reduce the heat to medium, and simmer, uncovered, until slightly thickened, about 10 minutes. Stir in the cocoa and cook 5 minutes longer.

Preheat the oven to 350. Spread 1/4 cup of the sauce on the bottom of a large baking pan. Divide the chicken evenly among the 6 tortillas, placing several pieces in a strip down the center of each. Top the chicken with about 3 tablespoons of sauce and roll into a cylinder. Lay the rolled tortillas, seam side down, in the baking pan and pour over the remaining sauce. Sprinkle with cheese.

Bake for 20-25 minutes or until the cheese is melted and the sauce is bubbly. Sprinkle with the cilantro and serve at once.

Serves 6.

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