Easy Enchiladas

I figured I'd add some easy enchiladas with red sauce for anyone who just doesn't know. For the filling, use cheese, pulled pork (like this or this), pulled beef, carne asada, pulled chicken (slow cooked in salsa), taco meat, etc. You can double the meat and leave out the cheese inside. I just LOVE cheese. Have your filling ready to assemble these babies. Serves 6.

 Easy Enchiladas

12 corn tortillas
1 10-oz can red enchilada sauce
2 c cheese, plus 1 c
2 c FILLING of choice

Topping ideas:
fresh cilantro, chopped
sour cream
sliced avocado
shredded lettuce
diced tomato

1. Preheat oven to 350 degrees. Heat pile of tortillas in microwave 30 seconds, or until soft and pliable. 

2. Pour about half of the enchilada sauce on the bottom of a 9x13 baking dish. Dip one side of tortilla into sauce from pan. Place 1/12 portion of meat and cheese (about 2 1/2 Tbsp. of each) inside of the non-dipped side. Roll up and place in one side of pan. Repeat for the other 11 tortillas. Spread remaining enchilada sauce evenly over top of rolled-up enchiladas.

3. Cover with aluminum foil and bake in preheated oven 30 minutes. Remove foil and top with remaining 1 cup cheese. Bake uncovered 5 minutes, or until cheese is melted. Serve warm.