Red Enchiladas Cheddar cheese, shredded onions (optional) red chile sauce Corn tortillas (3 per serving) Dip the tortillas (individually) in hot oil to soften, then dip in prepared red chile sauce and place on oven-proof plate. Sprinkle the tortilla with cheese and onions, repeat with remaining tortillas and place in a warm oven until cheese melts. If you prefer, you may roll the tortillas as you would a burrito. You can also top each stack of enchildas with a fried egg as most New Mexicans do. You can also place meat with cheese and onions between each layer. If you are making rolled enchildas, just put the meat inside with more meat and cheese on top. Garnish plate with shredded lettuce and tomatos and serve with beans and rice. Red Chile Sauce: If you're lucky enough to find canned chile sauce in your area, that's great. If not, you might be able to find chile pods. Wash pods in warm water. Place in a large pan and cover with boiling water until soft. You might have to strain the seeds. Place chiles and 1 cup water in a blender. Process until chiles are smooth. If sauce is thick, add water. Add salt to season.