Growing up, I hated red sauce Enchiladas. I may have gone to the point of crying when they were fixed for dinner. I hate the "can" taste. However, I married a man who likes the awful red sauce. I needed to figure out a way to make it work. this my friends, is our solution.
Red Enchiladas
(feeds 6-8)
8-10 whole wheat tortillas
2 cups left over shredded roast, chicken, or pork
2 cups shredded cheese (any kind)
1 cup salsa (red or green)
1/2 a bunch of fresh cilantro
1 Tsbp dried parsley
1 Tbsp lemon or lime juice
2 cloves garlic (I always use 4 or 5)
1 small can red enchilada sauce
Preheat the over to 350 degrees. In a blender or food processor, add salsa, cilantro, parsley, lemon juice, and garlic. Blend until smooth. Pour into a small bowl, and mix in the enchilada sauce.
Add 1/2 cup of sauce to the bottom of a 9"x 13" pan. Take each tortilla, add a spoonful of sauce, a handful of meat, and some cheese, then roll up. Place in the pan, until full. Pour some of the remaining sauce on top, until you reach your desired sauce level. (I like them less saucy, but hubby likes them well sauced, so we meet in the middle) Add the remaining cheese on the top. Place the pan in the oven and bake for 30-35 minutes until the sauce is bubbly, and cheese is melted. Enjoy!
Gluten Free tips:
-Use 12 corn tortillas in place of the wheat tortillas
-Make sure to check the enchilada sauce, and salsa.
