Red Chile Shredded Beef Enchiladas

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. Warm the tortillas briefly in a skillet with a little vegetable oil so they become soft and pliable.
3. Fill each tortilla with shredded beef and a small sprinkle of diced onion if using. Roll tightly.
4. Place the enchiladas seam-side down in the prepared baking dish.
5. Pour the red chile enchilada sauce evenly over the enchiladas, making sure all edges are covered.
6. Sprinkle the cheddar and Monterey Jack cheeses generously over the top.
7. Bake uncovered for 25 to 30 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
8. Let rest for 5 minutes before serving, then garnish with fresh cilantro.

Variations

• Add refried beans inside the tortillas for extra heartiness.
• Use shredded chicken or pork instead of beef.
• Mix a little sour cream into the red sauce for a creamier finish.
• Add sliced jalapeños for extra heat.

Tips

• Lightly warming the tortillas prevents cracking while rolling.
• Mixing a spoonful of sauce into the beef keeps the filling extra moist.
• Cover loosely with foil if the cheese browns too quickly.
• These enchiladas taste even better the next day and reheat beautifully.