Enchiladas Rojas Recipe
Three enchiladas stuffed with your choice of shredded chicken, shredded beef, or ground beef covered with red sauce and melted cheese, served with rice and beans
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Ingredients
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Enchiladas
Method
Instructions
- 1
- 2
Soften the Tortillas
In a separate pan, slightly warm the corn tortillas for about 10 seconds on each side to make them pliable.
- 3
Assemble the Enchiladas
Spread a little enchilada sauce in the bottom of a baking dish. Take each tortilla and fill it with about 1/4 cup of the meat filling, roll it up, and place it seam side down in the dish. Repeat with remaining tortillas.
- 4
Add Sauce and Cheese
Once all enchiladas are in the baking dish, pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
- 5
Bake
Preheat the oven to 350°F (175°C) and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- 6
Serve
Serve the enchiladas hot with cooked rice and refried beans on the side. Garnish with chopped cilantro if desired.
