INGREDIENTS
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•4 cups cooked, shredded chicken
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•1 (4 oz.) can chopped green chilies, undrained
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•4 green onions, chopped
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•1 pint sour cream
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•1 tsp. salt
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•1 tsp. garlic powder
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•1 tsp. oregano
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•4 cups shredded Monterrey Jack cheese
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•28 oz. can green chili enchilada sauce
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•20-24 6? corn tortillas (we actually prefer flour tortillas)
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•1/4-1/2 c. cooking oil