1 can tortillas (18 lg. tortillas)
1 onion, finely chopped
2 tbsp. butter
1/2 c. tomato juice
3 peeled green chilies, minced
1 c. shredded chicken
1/8 tsp. thyme
1 tsp. salt
Dash of cayenne pepper

Saute onion in butter until golden. Add tomato juice and chilies; mix well. Add remaining ingredients, except tortillas and simmer for 3 minutes. Place tortillas in hot fat for about 1 minute until they are pliable. Remove from fat and drain. Cut into thirds. Place 1 teaspoon of filling on each piece. Fold each in half and secure with a toothpick. Heat until crisp in 450 degree oven. Tacos may be made in advance and popped into oven when needed. Serve hot. Makes 54 tacos.