Mucho Gusto Enchiladas

• 1 12 lbs boneless skinless chicken breast halves
• 1 large onion, chopped (1 cup)
• 12 cup loosely-packed fresh cilantro
• 1 teaspoon crushed red pepper flakes
• 2 fresh jalapenos, seeded and chopped
• 2 teaspoons chili powder
• 1 garlic clove, minced
• 1 tablespoon cooking oil
• 1 (19 ounce) can enchilada sauce
• 1 tablespoon diced green chili pepper
• 1 cup cooking oil
• 1 cup shredded monterey jack cheese
• 10 (6 inch) corn tortillas
• 1 cup shredded cheddar cheese
• 1 (2 1/4 ounce) cansliced pitted ripe olives
• 3 green onions, thinly sliced
• sour cream (optional)
• guacamole (optional)

1. In a large saucepan, combine chicken, 2/3 cup of the onions, cilantro, 1/2 teaspoon of the crushed red pepper, half of the jalapeno peppers, the chili powder, and garlic.
2. Add enough water to cover the chicken.
3. Bring to a boil; reduce heat.
4. Simmer, covered, 15 to 20 minutes, or until chicken is no longer pink.
5. Remove chicken and shred.
6. Discard cooking liquid.
7. In a large skillet, heat the 1 tablespoon of cooking oil over medium-high heat.
8. Add the remaining onion, remaining crushed red pepper, and remaining jalapeno peppers.
9. Add the shredded chicken, 1/2 cup of the enchilada sauce, and the green chile peppers, Bring to a boil; reduce heat.
10. Simmer the chicken mixture, covered, for 15 minutes, stirring occasionally.
11. Keep warm.
12. In a medium skillet, heat the 1 cup of cooking oil.
13. Working very quickly, fry the tortillas, one at a time, in hot oil for 10 to 15 seconds or until tortilla is hot, but not crisp.
14. Pat dry between paper towels.
15. Immediately, place about 1/3 cup of the chicken mixture onto each tortilla, near an edge; roll up.
16. Placed the filled tortillas, seam side down, in a lightly greased 2-quart rectangular baking dish.
17. Pour the remaining enchilada sauce over the tortillas.
18. Cover with foil.
19. Bake in a 350 degree oven for 20 to 25 minutes, or until heated through.
20. Uncover; sprinkle cheeses over; return to oven and bake 2 to 3 minutes more or until cheese is melted.
21. To serve, sprinkle with sliced olives and green onions.
22. Serve with sour cream and guacamole, if desired.

chicken, onion, cilantro, red pepper, fresh jalapenos, chili powder, garlic, cooking oil, enchilada sauce, green chili pepper, cooking oil, shredded monterey jack cheese, corn tortillas, cheddar cheese, olives, green onions, sour cream, guacamole

Taken from www.food.com/recipe/mucho-gusto-enchiladas-220017 (may not work)