- 29 ounces cooked chicken
- 2 (4 ounce) cans green chilies, chopped
- ½ cup vegetable oil (for heating tortillas)
- 36 corn tortillas
- 1 (28 ounce) can medium enchilada sauce
- 2 pounds shredded cheese
- nonstick cooking spray
1.Preheat oven to 350ºF. 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 350ºF for 30 minutes or until cheese is bubbly and enchiladas are heated thoroughly.
- 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