ENCHILADAS ROJAS RECIPE
18 corn tortillas
½ large sweet onion - diced
½ pound of blended Colby jack/ aged cheddar cheeses
Preheat your oven to 350 degrees Fahrenheit
Pour ¼ cup of the chile sauce into a 9.5”X13.5”X3.5” (3 quart) casserole dish to coat the bottom.
Heat tortillas, four at a time, in the microwave for 14 seconds or until soft and pliable.
Not surprisingly, the enchilada assembly is identical to that of my green enchiladas recipe. Place a tortilla on a cutting board; add a tablespoon of onion, a tablespoon of cheese and roll the tortilla with filling into a tube.
Place the rolled enchilada in the pan, repeat until the pan is full.
Pour the remaining sauce over the enchiladas and sprinkle the remaining cheese on top.
Bake for 30-40 minutes until the cheese has melted and started to caramelize. If you think that your cheese is melting too soon, you can tent the casserole with aluminum foil to prevent it from burning.
Eat with rice and beans and guacamole!