Cheesy Tex-Mex Enchiladas With Simmered Guajillo Sauce

This recipe comes from Rick Bayless's "Mexican Kitchen".

• Ready In: 30 mins
• Serves: 4-6
• Yields: 12 Enchiladas

Ingredients

• 4  cups  grated mexican melting cheese (step 2 in the instructions)
• 12  corn tortillas
• 2 1⁄2 cups  guajillo chili sauce (Guajillo Chili Sauce)
•  white onion
•  cilantro

Directions

1. Set out the cheese and steam heat the tortillas. Coat the bottom of a 13x9-inch baking dish with a little sauce. Roll 1/4 cup of the cheese into each tortilla and fit into the pan. Ladle 2 cups of the sauce over top, sprinkle with remaining cheese and bake at 425 degrees F until bubbly and browned. Sprinkle with chopped onion and cilantro to taste and serve.
2. Cheeses to use - such as Chihuahua (queso menonita), asaderos, or quesadilla, a good substitute can be Sonoma Jack, Others - Monterey Jack or mild cheddar.