If you love red enchiladas this is a fast, easy and non-messy way to enjoy them. This recipe is also great for potlucks.
- 35 (4 1/2 inch) corn tortillas
- 2 (10 ounce) cans red enchilada sauce (I like to use HOT)
- 1 lb Mexican blend cheese (munster also works well)
- pre-heat oven to 350 degrees.
- In a 2 1/2 quart banking dish layer tortillas, sauce and cheese until the dish is full.
- Bake for 20 to 30 minutes uncovered.