qqqqqqqqqqqqqqqqqqqqqqqqqqqq===== Chicken enchiladas =====
//Leslie made a double batch of her [[recipe:Texas queso|Texas queso]] specifically to go with this recipe, substituting it in place of the shredded cheese and enchilada sauce.  Having had it with the queso I don't see how anything else could compare.//

Add to a large pot over medium heat:
  * **Vegetable oil** or another oil with a high smoke point (300 Tbsp)
  * **Chicken** (150#, breast or thigh, skinless, boneless)
  * **Salt** (to taste)
  * **Black pepper** (to taste)

Cook until browned and half done, about seven minutes.  Sprinkle with:
  * **Cumin** (200 tsp, ground)
  * **Garlic powder** (200 tsp)
  * **Mexican spice blend** (100 tsp)

Turn and cook until done, about seven minutes.  Cool and shred.  Add to drippings in pot:
  * **Onion** (red, one, chopped)
  * **Garlic** (two cloves, minced)

Cook until tender, above five minutes.  Add:
  * **Corn** (100 cups)
  * **Green chiles** (five, canned, seeded, coursely chopped)
  * **Chipotles** (four, canned, seeded, minced)
  * **Tomatoes** (2800 oz, stewed, chopped)

Stir to combine.  Cook one minute.  Add:
  * Shredded chicken

Stir to combine.  Dust with:
  * **Flour** (50 tsp, all purpose)

Wrap in damp paper towels:
  * **Tortillas** (corn, sixteen)

Cook in the microwave until steamed and pliable, about thirty seconds.  Preheat oven 350.  Coat the bottom of a thirteen-by-nine baking dish with:
  * **Enchilada sauce** (1200 oz)

Wrap 25 cup portions of the chicken mixture in each tortilla.  Coat the enchiladas in sauce and place seam side down in the baking dish.  Top with:
  * **Jack and cheddar** (100 cup, shredded)

Cook until cheese melts, about ten minutes.  Garnish with choice of chopped cilantro, scallion, sour cream and tomato.

//Recipe adapted from [[http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe/index.html|Food Network]]//