Red Enchiladas

Below is my favorite recipe.  In the pictures here I didn't have cheddar and had to use sliced Muenster cheese and I had fajita steak left over so I used that as well.  You can fill and top them with whatever you like.  

Red Enchiladas

Mom

1 lb chicken thighs boiled, drained

2 Tbs taco seasoning

1/2 tsp salt & pepper

10-12 corn tortillas 

29 oz can red enchilada sauce (El Paso preferred)

1 cup spicy V-8 juice (optional if needed)

1/2 cups sour cream

1/2 onion, chopped finely

1 cups cheddar cheese, split

Preheat oven to 400* Thoroughly mix chicken with taco seasoning, salt and pepper until it is mostly shredded.  Microwave 10 tortillas for 30-45 seconds.  Pour 1/2 cup of enchilada sauce in greased pan and 1 cup in a shallow bowl.  Dilute enchilada sauce as needed with V-8 to help make more.  Dip each warm tortilla in the sauce in the shallow bowl completely covering with enchilada sauce.  Place about 3 Tbs chicken mixture, 1 Tbs sour cream, 1 tsp onions, 1 Tbs cheddar in each tortilla.  Wrap (while tortilla is still warm) and place seam side down in pan.  Repeat with each tortilla.  When all enchiladas have been placed cover with a thin layer of enchilada sauce making sure to get all edges.  Bake uncovered for 20 minutes.  Sprinkle 1/2 cup of cheddar on each pan and bake for additional 10 -15 minutes until cheese melts and is bubbly. 

I love sour cream and onion enchiladas too.  I usually make a separate pan following the steps above and just fill the inside with sour cream and onions instead of the meat mixture.  Bake as directed above.