Chicken Enchiladas or Tacos aka Pink Chicken

In a taco shell, on a tortilla, on a chip -- the kids just love this filling, affectionately called "Orange Chicken".  Enchiladas are an especially beloved dinner!  

• 4 chicken breasts, cooked, or leftover meat (e.g. rotisserie chicken)
• 1 can Red Chile Sauce (preferably Las Palmas Red Chile Sauce)
• 1/4 c. sour cream
• 1/2 c. Colby-Jack cheese, grated
• Red potatoes, diced and mostly cooked (optional)
• Lawry's seasoning salt or salt
• Corn Tortillas or Taco Shells
• Cotija cheese

Vegan Option: Scrambled tofu/sweet potatoes/potatoes, zucchini, beans, and corn.  Cook the filling with chili powder, cumin, and soy salt.  Garnish with toasted corn.

Chicken: Shred cooled, cooked chicken meat with your fingers or fork.  Add sour cream and cheese and mix. Microwave one minute at a time until cheese and sour cream are melted into chicken.  Stir.  Add the red chile sauce and optional potatoes. Taste and add/adjust seasonings as needed. Microwave again.  Stir to mix everything well.

For Enchiladas: Spoon Red Chile Sauce into the bottom of a baking dish. With all fillings, sauce, and cheese ready, place 7-10 corn tortillas on a plate and cover with 2 very damp paper towels. Microwave for 1 minute. One at a time, place the tortilla on a plate, fill it, and roll it up, and place in the dish.  When one level is complete, spread Red Chile Sauce over the enchiladas and crumble cotija cheese on top.

The enchiladas can be made ahead and frozen. To reheat, add a little water or chile sauce, cover with foil and cook at 325 for 20 - 30 minutes.

Garnishes: salsa, tomatoes, onions, lettuce, chopped egg, and diced radish.