Enchiladas Rojas Recipe

Time45m

Serves2

Three corn tortillas filled with melted Monterey cheese then covered in our salsa Suiza, onions & sour cream. Served with rice & beans.

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Ingredients

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1
Prepare the Filling
In a bowl, mix the shredded Monterey Jack cheese with half of the diced onion. Set aside.
2
Assemble the Enchiladas
Warm the corn tortillas in a skillet to make them pliable. Place a portion of the cheese mixture in the center of each tortilla, then roll them up tightly.
3
Bake the Enchiladas
Preheat your oven to 350°F (175°C). Place the rolled enchiladas in a baking dish seam-side down. Pour the Salsa Suiza evenly over the top.
4
Add Toppings
Sprinkle the remaining diced onion over the enchiladas and dollop with sour cream.
5
Bake
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly.

6
Cook the Rice
In a saucepan, combine 1 cup of rice with 2 cups of water. Bring to a boil, reduce heat to low, and cover. Cook for 15-20 minutes or until water is absorbed.
7
Prepare the Beans
Heat the black beans in a small pot over medium heat until warmed through. Season with salt to taste.