Red Chili Enchiladas Recipe (Corn Tortillas)
This red chili enchiladas recipe brings together corn tortillas, red chili sauce, shredded cheddar, onion, and eggs, then bakes everything until warm and set. It’s a practical Mexican-style dish; just follow the how to make steps and you’ll have dinner on the table quickly.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the dish
Heat the oven to 375°F (190°C). Lightly grease a baking dish, or spread a thin layer of sauce to help prevent sticking.
Soften the tortillas
To keep corn tortillas from cracking, lightly coat each one with a bit of sauce or warm them briefly so they become flexible.
Build the layers
Lay down a layer of tortillas. Spoon over some red chili sauce, sprinkle on part of the onion, and add some cheddar. Repeat until everything is used up.
Add the eggs
Crack the eggs into a bowl and whisk just until combined. Pour evenly over the assembled enchiladas so the eggs spread throughout.
Bake
Bake for 20–25 minutes, until the cheese is melted and the eggs are fully set.
Rest and serve
Let it sit for 5 minutes before slicing. Serve warm, and add fresh herbs if you like.