**I call these Red Enchiladas because I have a white enchilada recipe made with the cream of chicken soup and these are red enchiladas made with the red enchilada sauce. I don't usually roll these up like enchiladas. I just kind of layer everything and make a casserole.**
15-18 corn tortillas
4 chicken breasts cooked and shredded
1 small can roasted green chiles (optional)
1 large can La Victoria red enchilada sauce mild
4 cups Grated cheddar cheese
salt and pepper
Preheat oven to 350 degrees. Pour red enchilada sauce into something large enough to dip the tortillas in. Add the green chiles to the shredded chicken and stir well. In a greased 9x13 layer 5-6 corn tortillas that have been dipped in the enchilada sauce. Place half of the meat mixture on top of the tortillas, and sprinkle with salt and pepper. Place a layer of cheese over the chicken. I always just eye this part, so I am going to guess about 1 1/2 cups per layer. Repeat this again, and then cover with a layer of tortillas and sprinkle about 1 cup of cheese on top. Bake covered for 20 minutes, then remove foil and bake another 15 minutes.