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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.
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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.
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3
Boil on medium-high ( covered ) for 1 hour 20 min or until chicken falls off bone easily.
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4
Once chicken is cooked, place into a very large bowl. Place in fridge for 20 min to cool down for easy handling.
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5
While cooling down, drain half the broth and boil the rest uncovered.
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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.
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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.
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8
Spray lightly 3 13x9 inch pans ( or 4-5 8x8 pans) with cooking spray.
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9
Pour in all enchilada sauce into pot with boiled broth, mix, turn down heat to medium-low.
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10
Get another person to assist you.
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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.
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12
Repeat process until all tortillas and pans are used. Make sure each enchilada is place tightly, and close to eachother.
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13
Pour remaining sauce, cheese, and olives all over prepared enchiladas, cover with tin foil.
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14
Place in oven at 350 F for 35 min, broil HI the last 5 minutes uncovered.
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15
Cool, uncovered for 10 minutes.
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16
Serve with sour cream, salsa, green onions.
