Difficulty: Medium - experience needed
Dietary guidance: n
family size package (2-3 lbs) boneless skinless chicken thighs
16 burrito-size flour tortillas
3 8-oz bags shredded cheese
3 cans enchilada sauce
2 packets taco seasoning: one chipotle-flavored, one regular
2 cups water
Cut the chicken thighs into two-to-three inch pieces. Heat a small amount of olive oil in the bottom of a Dutch oven. Sauté chicken pieces until no pink is visible on the outside. Drain chicken and place back in pot. Add 2 cups of water (or fill pan until chicken pieces are almost covered) and both packets of taco seasoning. Stir to combine, and bring to a boil over medium heat. After the liquid boils, turn heat to low and cover the pot. Let simmer for at least 30 minutes.
Remove from heat. Using a pastry blender or two forks, tear up chicken until completely shredded and combined with sauce. Add 1 1/2 bag of cheese; mix well.
Preheat oven to 375. Prepare two 9 x 13 pans by coating the bottoms with enchilada sauce. Warm tortillas on a dry skillet, at medium-high heat, for 5-10 seconds each. Put a small amount (about 1/4 cup) of enchilada sauce on a dinner plate. Place a warm tortilla on the sauce, and spoon more sauce over the top. Using a spatula, or clean hands if you're not squeamish, coat the tortilla in sauce on both sides, leaving no dry sections. Place about 1/2 cup of filling on one end of the tortilla, and roll tortilla tightly (no need to close ends). Put the rolled enchilada in one end of one of your pans (it should just fit).
Repeat the process, fitting 8 enchiladas into each pan. Pour remaining enchilada sauce over both pans, leaving no dry sections of tortilla (this is very important). Cover both pans with remaining 1 1/2 bags of cheese. Bake for 25-30 minutes, or until cheese is melted and sauce is bubbling. Let enchiladas stand at least 5 minutes before serving.