Green Chicken Enchiladas

• 6 cups cooked chicken, shredded (buy a rotisserie chicken at the supermarket)
• 1 (4 ounce) can green chilies
• 1 onion, chopped
• 12 teaspoon salt
• 12 teaspoon pepper
• 2 teaspoons granulated garlic
• 12 teaspoon Mexican oregano
• 12 teaspoon ground cumin
• 18 white corn tortillas
• 1 (28 ounce) can green enchilada sauce
• 2 cups monterey jack pepper cheese, shredded

1. De-bone chicken and stir together with green chilies, chopped onion, salt, pepper, granulatd garlic, Mexican Oregano and ground cumin.
2. This will create the chicken mixture.
3. Using a 13x9 pan, layer 6 corn torillas, 1/3 chicken mixture 1/3 pepper jack cheese and 1/3 can green enchilada sauce.
4. Repeat with two more layers.
5. Bake covered at 350 degrees for 30 minutes.
6. Serve hot.

chicken, green chilies, onion, salt, pepper, garlic, oregano, ground cumin, corn tortillas, green enchilada sauce, pepper cheese

Taken from www.food.com/recipe/green-chicken-enchiladas-364047 (may not work)