Red Hot Sauce Enchilada Recipe (with Corn Tortilla)
This red hot sauce enchilada recipe is made by combining corn tortilla with hot pepper sauce, grated cheddar and onion and heating it in the oven. Add eggs and you can have a satisfying meal in a short time; Just follow the how-to steps.
Ingredients
Sauce and stuffing
Step-by-Step Method
Prepare the oven and tray
Preheat the oven to 190°C. Lightly grease a medium baking tray or apply a very thin layer of sauce to reduce sticking.
Soften the tortillas
To prevent corn tortillas from breaking, lightly moisten each one with sauce or warm it briefly in the microwave to stretch it.
Form the layers
Place a few tortillas on the bottom of the tray. Drizzle some of the red hot sauce over it, sprinkle some of the onion, and add some of the cheddar. Continue the layers in the same way until the ingredients run out.
Add the eggs
Beat the eggs briefly in a bowl with a fork. Pour the mixture evenly over the tray; This way the egg is dispersed in each slice.
Bake
Put the tray in the oven. Bake for 20–25 minutes until the cheese is melted, the top is lightly browned, and the egg is cooked through.
Let it rest and serve
After taking it out of the oven, let it rest for 5 minutes. Slice and serve hot; Add fresh greens if you want.