Mexican Chicken Enchiladas (restaurant Style)

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs Cook Time: 35 mins

Ingredients

• 5 lbs chicken wings, leg, and thigh assortment (thawed if frozen)
• 5 bay leaves
• 3 tablespoons minced garlic
• 1/2 of a onion (sliced)
• 2 1/2 teaspoons salt
• 1 tablespoon red pepper flakes
• 1 whole head of lettuce (shredded)
• 2 whole onions (chopped)
• 3 cups monterey jack pepper cheese (shredded)
• 3 cups colby-monterey jack cheese (shredded)
• 3 tablespoons garlic powder
• 2 tablespoons ground black pepper
• 1 1/2 teaspoons salt
• 2 teaspoons chili powder
• 2 (10 -14 ounce) cans olives (chopped )
• of old el paso enchilada sauce (mild or hot..your preference)
• 2 (30 count) packages corn tortillas ( corn)

Recipe

• 1 place thawed chicken into a 7-10 qt pot. pour fresh water into pot until the water covers all the chicken + 6 inches more of water. place pot on burner.
• 2 put in the 5 bay leaves, 3 tbsp garlic, 1/2 of a onion, 2 1/2 tsp salt, 1 tbsp red pepper flakes.
• 3 boil on medium-high ( covered ) for 1 hour 20 min or until chicken falls off bone easily.
• 4 once chicken is cooked, place into a very large bowl. place in fridge for 20 min to cool down for easy handling.
• 5 while cooling down, drain half the broth and boil the rest uncovered.
• 6 take chicken out of fridge, begin shredding apart each piece by hand, discarding fat, bones, and knuckles. make sure you have discarded all of the bones and knuckles.
• 7 add the lettuce, 2 whole chopped onions, 1 1/2 c pepper jack and 1 1/2 c colby jack cheese, powdered garlic, pepper, salt, chili powder, 1 can olives. mix until well incorperated. set aside.
• 8 spray lightly 3 13x9 inch pans ( or 4-5 8x8 pans) with cooking spray.
• 9 pour in all enchilada sauce into pot with boiled broth, mix, turn down heat to medium-low.
• 10 get another person to assist you.
• 11 place and single corn tortilla on a wide spatula, place lightly into sauce, leave in no more than 5 seconds. place tortilla into greased pan, fill with 1/4 c chicken mixture, roll up as tightly as you can without tearing.
• 12 repeat process until all tortillas and pans are used. make sure each enchilada is place tightly, and close to eachother.
• 13 pour remaining sauce, cheese, and olives all over prepared enchiladas, cover with tin foil.
• 14 place in oven at 350 f for 35 min, broil hi the last 5 minutes uncovered.
• 15 cool, uncovered for 10 minutes.
• 16 serve with sour cream, salsa, green onions.