4green onionssliced (green part only-- save for topping)
Sour cream and salsa to serve
In a large bowl combine shredded chicken and pepperoncini peppers. Sprinkle oregano, salt, pepper and cumin over chicken. Add green chiles and onion; mix well.
Put about ½ cup green enchilada sauce in bottom of a 9x13-inch greased baking pan.
Lightly warm corn tortillas on a griddle or frying pan. (This will soften the tortillas so they don’t tear.) Place about 2 tablespoons chicken filling on each tortilla. Add 2 tablespoons grated cheese. Roll up tortilla and place seam side down in baking pan.
Pour green enchilada sauce over rolled tortillas. Top with 2 cups grated cheese.
Cover pan with foil and bake at 350 degrees for 25-30 minutes until enchiladas are bubbly. Remove foil during last 10 minutes.
Top with green onions before serving. Serve with sour cream and your favorite salsa.