The wonderful cultures that are home to my native New Mexico fill the kitchen with mouthwatering spicy dishes. This is a twist on an all time favorite usually made with Green Chile. The Red Chile most often used in NM cooking is a ripened Green Chile! (although there are many others used as well..) The flavor is sublime and sometimes hotter than the green. The preparation for this dish is the same as with Green Chile, but you are making a red enchilada sauce. This dish offers the heart of NM food it is delicious, inexpensive, expedient as you can use leftovers, or fresh, and layer the sauce, corn tortillas, and cheese as you would lasagna. Don't forget to make a big pot of Pinto beans on the side!! Garnish with Chopped Roma Tomatoes lettuce and raw onion, and sour cream if you like that too.