Two blue corn tortillas layered with cheddar cheese & onion, covered with red chile. Garnished with lettuce & tomato. Vegetarian.

In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the shredded cheddar cheese, salt, and pepper until the cheese is melted. Remove from heat.

Prepare the Filling

Preheat the oven to 350°F (175°C). Take one blue corn tortilla and place a portion of the cheese and onion mixture in the center. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with the second tortilla.

Assemble the Enchiladas

Pour the red chile sauce evenly over the rolled tortillas in the baking dish, ensuring they are well covered.

Add the Sauce

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the sauce is bubbly.

Bake

Remove from the oven and let cool slightly. Garnish with shredded lettuce and diced tomato before serving.

enchiladas

Recipe information

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