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

 * 1) Preheat oven to 350 °F. Spray two rectangular pans with cooking spray.
 * 2) In a bowl, combine chicken, chiles, and all spices.
 * 3) 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.
 * 4) After heating, drain each tortilla on a paper towel to remove excess oil.
 * 5) Dip each tortilla in enchilada sauce, shaking off excess.
 * 6) Fill tortillas with meat. Roll up and place in pan edge side down.
 * 7) Spoon extra sauce on top of enchiladas. Top with shredded cheese.
 * 8) Bake at 350 °F for 30 minutes or until cheese is bubbly and enchiladas are heated thoroughly.