Shredded Chicken Enchiladas

==Description==
A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe
== Ingredients ==
* 29 ounces cooked chicken
* 2 (4 ounce) cans green chilis, chopped
* ½ cup vegetable oil (for heating tortillas)
* 36 corn tortillas
* 1 (28 ounce) can medium enchilada sauce (homemade or commercial)
* 2 pounds shredded cheese
* nonstick cooking spray
=== To taste ===
* onion powder
* garlic powder
* red pepper flakes
* paprika
* crushed minced garlic
== Directions ==
# Preheat oven to 350 °F. Spray two rectangular pans with cooking spray.
# In a bowl, combine chicken, chiles, and all spices.
# Pour a small amount of oil in a nonstick pan and heat on high. Heat tortillas on both sides. Repeat until all tortillas are heated, adding oil as necessary.
# After heating, drain each tortilla on a paper towel to remove excess oil.
# Dip each tortilla in enchilada sauce, shaking off excess.
# Fill tortillas with meat. Roll up and place in pan edge side down.
# Spoon extra sauce on top of enchiladas. Top with shredded cheese.
# Bake at 350 °F for 30 minutes or until cheese is bubbly and enchiladas are heated thoroughly.
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Category:Cheese Recipes
Category:Chicken Recipes
Category:Chile pepper Recipes
Category:Enchilada Recipes
Category:Mexican Recipes