Red Enchiladas
Quick and comforting red enchiladas with corn tortillas, a rich red sauce, and melted cheese, topped with fresh radish and cilantro. Ready in about 20 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 15g
Ingredients
- 8 tortillas corn tortillas
- 2 cups red enchilada sauce
- 1.5 cups shredded cheese (like cheddar or Monterey Jack)
- 1 cup cooked rice
- 3 medium radishes
- ¼ cup fresh cilantro
Instructions
- 1
Preheat oven to 375°F. Spread 1/2 cup of the red enchilada sauce in the bottom of a 9x13 inch baking dish.
- 2
Warm the 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side, until soft and pliable.
- 3
Fill each tortilla with 2 tbsp of the shredded cheese and 2 tbsp of the cooked rice. Roll tightly and place seam-side down in the baking dish.
- 4
Pour the remaining 1.5 cups of red enchilada sauce over the rolled tortillas, covering them evenly. Sprinkle the remaining 1 cup of cheese on top.
- 5
Bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted and lightly golden. Top with sliced radishes and chopped cilantro before serving.
Tools you’ll need
- 9x13 inch baking dish
- skillet
- knife
- cutting board
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