2 c. cooked chicken, shredded or cubed
crushed red pepper
5 green onions, chopped
2 c. shredded cheddar + 1 - 2 c. more for topping
1 large can good enchilada sauce (mild to hot, your choice)
Preheat oven to 350.
In large bowl, combine chicken, 1/2 tsp. oregano, a dash of crushed red pepper (or more to taste), green onions & cheese.
In tortilla size skillet, pour in about 1 c. of the enchi sauce & about 1/4 c. water to thin. Heat over medium until it just reaches a simmer. Using tongs or fork, gently set a tortilla in the sauce, pushing down to coat well. Flip tortilla to coat completely. Remove to a dinner plate, repeat with 3 more tortillas, stacking one on top of the other.
Working quickly, scoop 1/4 - 1/2 c. chicken mixture onto center of tortilla. Roll up gently, & place in 9x13 Corningware. Repeat with remaining sauced tortillas, gently packing the enchis together.
Repeat with 4 more tortillas, creating a single layer of enchiladas lengthwise in the Corning.
Repeat with additional tortillas until all chicken mixture is used up, usually 10 - 12 enchis depending on how "hearty" you make them. Place some enchis on the side to fill in the spaces.
Spoon remaining sauce from can over the enchis in the Corning, covering well. The tortillas should be coated, but not "swimming" in sauce. Sprinkle with remaining cheese, using as much as you would like. I prefer about 1 c. over the top, but you may like them cheesier.
Bake uncovered for 20 minutes, allowing cheese to melt.
Remove from oven & let sit about 5 minutes.
Dish out carefully with spatula.
Serve with Mexican Rice & Smashed Beans.