2 chicken breasts - cooked, shredded
mix 1 large can tomato juice &1 pkg enchilada sauce (schilling - pink package)
Boil until heated through
Need 1-2 dozen corn tortillas
dice up 1 onion
shred 1 pkg cheddar cheese
Take deep pan; sauce in bottom to cover. Layer in some tortillas - two layers. Some chicken (maybe 1/2), some onions, add a bit more sauce, little more cheese, then sauce, tortillas, chicken, onion, sauce, thin layer of cheese, sauce, tortillas, enchilada sauce, cheese. Leave some sauce to top on cooked enchiladas when serve.
Bake 400 for 45 minutes, or 350 for 1 hour (until cheese is bubbly and melted)
