re: New Mexico Enchiladas w/ Red Sauce recipe w/ Pics

Now for the enchiladas. I usually just make cheese enchiladas using cheddar and/or Monterrey jack. But I will also saute zucchini, carrots or whatever else strikes my fancy. Obviously, chicken would be good too.

To warm the CORN tortillas, I dip them in the heated sauce and let sit for 30 seconds then flip over. They are soft when you pull them out so careful not to tear them. I will take my next tortilla out of the package and use it to wipe the excess sauce of the coated tortilla.



Once coated and soft, carefully set into a glass baking dish and add your first layer of cheese or other goodies.



Then another coated CORN tortilla on top of that and add more goodies.