Enchiladas Rojas

Instructions

1. Preheat the oven to 350°F (175°C). This will make it ready for baking the enchiladas.
2. Heat 2 tablespoons of vegetable oil in a skillet over medium heat.
3. Lightly fry each corn tortilla one at a time in the hot oil until they are pliable (about 10 seconds per side), and set them aside on paper towels to drain excess oil. This step prevents them from breaking when rolled.
4. In the same skillet, briefly sauté the diced onion until it becomes translucent, then remove from heat.
5. Assemble the enchiladas by dipping each tortilla in the red enchilada sauce to coat and lay it flat. Fill with some shredded chicken and a sprinkle of sautéed onions.
6. Roll up tortillas tightly and place them seam-side down in a baking dish that fits all the enchiladas snugly.
7. Once all the tortillas are rolled and in the dish, cover them with the remaining enchilada sauce ensuring it’s poured evenly across the top.
8. Sprinkle evenly with crumbled queso fresco or Monterey Jack cheese.
9. Bake in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.
10. Remove the enchiladas from the oven and let them rest for a few minutes before serving. Garnish with fresh cilantro and serve with lime wedges.
11. Tip: If you prefer spicier enchiladas, add a diced jalapeño to the chicken filling or use a spicier enchilada sauce.