Homemade Enchiladas Rojas

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly oil a baking dish.
2. Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper if using, and sauté until softened. Stir in the meat, season with salt and pepper, and cook until heated through or browned.
3. Warm the tortillas briefly in a skillet or microwave until flexible.
4. Dip each tortilla lightly into the enchilada sauce, fill with the meat mixture, roll it up, and place seam-side down in the prepared baking dish.
5. Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle generously with shredded cheese.
6. Bake for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
7. Garnish with fresh cilantro and serve with sour cream on top.

Variations

• Add black beans or refried beans to the filling for extra heartiness.
• Use shredded rotisserie chicken for a quick shortcut.
• Make it vegetarian by filling with sautéed zucchini, mushrooms, and corn.
• Stir a spoonful of chipotle in adobo into the enchilada sauce for smoky heat.

Tips

• Lightly frying the tortillas in oil before dipping helps prevent tearing.
• Do not overfill the tortillas, which makes them easier to roll.
• Let the enchiladas rest for a few minutes after baking for cleaner slices.
• Serve with Mexican rice or refried beans for a complete meal.