I always make several large pans, so I'm sure this could be halved.
I usually make any where from 8 - 10 pans. I usually make these for large parties or to just share with friends and family. My kids and even a few of my friends usually come by to grab a pan :]
I couldn't tell you the preparation time because I usually have things done ahead of time, it depends on how long it takes you to boil and debone your chicken. This also works well with shredded beef or pork. Add the amount depends on how many you want to make. This sauce freezes well.
put chicken in large pot, fill with water to cover. add adobo, sazon, onion, garlic, simmer until chicken is done.
Remove chicken from pot,reserve liquid, set chicken aside to cool.
rinse anchos and remove seeds. place in a large pot, put enough water to cover, boil until very tender.
let cool . while anchos are cooling, remove skin and bones from chicken. Shred, or just chop. Set chicken aside
remove anchos from liquid, reserving liquid, and put anchos,cilantro and green pepper in food processor. process till smooth, and add this back into reserved liquid.
add cumin, chili powder,cilantro, salt, pepper, paprika, and cayenne to ancho liquid.
add a couple cups of reserved chicken stock, simmer until it starts to thicken. (I leave this to simmer the whole time I'm filling and rolling my enchiladas, adding chicken stock as needed. This is also when you would add tomatoe sauce if you like , or more spices, I usually taste test before I continue.)
open one end of a pack of tortillas and microwave 1 minute, shake package to kinda separate tortillas (they will be hot and soft enough to roll.)
in a shallow dish put a couple scoops of sauce and toss tortilla to coat both sides, sprinkle with cotija cheese , chuahua cheese and a little of the mixed cheese add chicken and roll up, place in pan, and continue to fill and roll the rest of the enchiladas. (you can mix chicken and cheese together if it makes it easier for you, I don't because I have fussy people who have me leave different cheeses out of theirs)
when pan is filled pour sauce over enchiladas, (the amount of sauce is more of a choice, if you like them more or less saucey, top with cheese (which the amount is also a choice) and bake @ 350* for about 20 to 30 minutes ( I bake until my cheese is nicely browned, but not burnt)
I serve them with shredded lettuce, diced tomatoes, diced onion and cilantro, pico de gallo, salsa verde, avocado,and sour cream.