Mexican Chicken Enchiladas (Restaurant Style)
- Ready In:
- 2hrs 35mins
- Ingredients:
- 17
- Yields:
-
60 Enchiladas
- Serves:
- 7-10
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 (white corn)
directions
- 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.
- Put in the 5 bay leaves, 3 tbsp garlic, 1/2 of a onion, 2 1/2 tsp salt, 1 tbsp red pepper flakes.
- Boil on medium-high ( covered ) for 1 hour 20 min or until chicken falls off bone easily.
- Once chicken is cooked, place into a very large bowl. Place in fridge for 20 min to cool down for easy handling.
- While cooling down, drain half the broth and boil the rest uncovered.
- 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.
- 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.
- Spray lightly 3 13x9 inch pans ( or 4-5 8x8 pans) with cooking spray.
- Pour in all enchilada sauce into pot with boiled broth, mix, turn down heat to medium-low.
- Get another person to assist you.
- 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.
- Repeat process until all tortillas and pans are used. Make sure each enchilada is place tightly, and close to eachother.
- Pour remaining sauce, cheese, and olives all over prepared enchiladas, cover with tin foil.
- Place in oven at 350 F for 35 min, broil HI the last 5 minutes uncovered.
- Cool, uncovered for 10 minutes.
- Serve with sour cream, salsa, green onions.
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Reviews
-
Made this for Spring Pick a Chef ~Orphanage~ last night for dinner. I enjoyed it DH liked it but really didn't enjoy the lettuce inside the enchilada (he would rather have it on the side or on top after it comes out). I had to cut this way down but it worked out fine. Next time I would probably use leftover chicken and save some time. I topped them with sour cream, some sliced green onions, olives and cilantro. Thank you! Oh yes, I served them with Easy Chile and Cheese Rice#449916 and a small lettuce salad for DH.
RECIPE SUBMITTED BY
My name is sarah, I love cooking, being creative with it and trying new things. Most of the time, very delicious. But there of course, have been a few bumps along the way, har har.
I hope you will enjoy my recipes, I definitly will enjoy trying all of yours :).