Chicken Enchiladas Chicken Enchiladas Advocate staff photo by ARTHUR D. LAUCK -- After a last-minute addition of shredded cheese, Dr. Tooley Towns' chicken enchiladas are ready for the oven. Dr. tooley Towns April 24, 2013 Comments Chicken Enchiladas Makes 1 dozen. Recipe is by Dr. Tooley Towns, who says “the extra flavor comes from the smoked chicken, which makes the big difference.” 1/2 smoked or baked chicken 1 tsp. cumin 1 tsp. dried oregano 1 tsp. garlic powder 3 (10-oz.) cans green enchilada sauce Vegetable oil 12 (6-inch) corn tortillas 1 cup shredded cheddar cheese 1 cup Monterey Jack cheese 1. Debone chicken and cut into small, bite-size pieces. Season with cumin, oregano and garlic powder. 2. Heat enchilada sauce and vegetable oil in separate pans. Soften tortillas in hot oil for about 10 seconds and then dip in warm sauce. 3. Place tortillas in oven-safe dish. Fill each tortilla with chicken and the grated cheese and roll up. When the dish is full, sprinkle extra cheese on top and bake at 350 degrees until the cheese bubbles. Serve with green salad.