Open your package of chicken and lay it out on a small platter. 

Pour the canola oil onto the chicken, making sure to lightly coat all of it. 

Mix your Chili Margherita spice blend, salt, onion and garlic powder together and sprinkle it onto your chicken. make sure it gets coated on both sides. 

Cover your chicken with plastic wrap and place it in your fridge for at least 1 hour.

Start your Traeger grill and pre-heat it to 450 degrees F.

Take your chicken out of the fridge while the grill is getting hot. Once your grill comes up to temperature, place all of your chicken directly on the grill. Close the grill and cook for 12 minutes, flipping once (6 minutes per side). The chicken should reach 165° internal temperature. Make sure to check!

Pull the chicken from the grill and set aside to cool down.

Once your chicken is cooled down enough to touch, shred the chicken using two forks. 

Place your shredded chicken and the green chiles in a bowl and mix together with 1/2 of the bag of shredded cheese.

Use a 13x9 oven safe baking dish that has been coated with cooking spray. 

Open your package of corn tortillas and begin filling them with the chicken, cheese, and green chile mixture. 

Before placing any of the filled tortillas into the pan, open your enchilada sauce and pour just enough on the bottom of the pan to completely coat it. Once the pan has been coated, begin placing the tortillas into the pan as you fill them. 

TIP! Place the tortillas tightly in the pan. This will help them stay together and you will be able to get more of them into the pan.

Once the pan is completely filled with tortillas (about 12-15), pour the rest of the enchilada sauce on top of the filled tortillas. 

Spread the rest of the cheese on top evenly.

Reduce heat in the grill to 350°. Cover with aluminum foil and put it onto the grill for 30 minutes. 

After 30 minutes, remove foil and let cook for another 10 minutes.

Remove from grill and garnish the top with the cilantro. 

Serve with all of your favorite condiments.