A Macayo’s favorite, our cheese enchiladas with red sauce have been popular for many years. Try it at home with fresh tortillas, a pitcher of homemade margaritas and a side of warm, savory rice.
1 dozen 12-inch corn tortillas
1 1/4 lbs. grated mixed cheese
1 medium chopped yellow onion
1 can (28 oz.) Macayo’s Red Enchilada Sauce
1 oz olive oil
In a large skillet, heat olive oil. Soften corn tortillas by cooking in skillet until they begin to breathe. Once softened, remove from pan and lay on flat surface. Place 2 oz cheese and sprinkle of onion in each tortilla and roll tightly.
Place in rectangular pan and pour Macayo’s Red Enchilada Sauce on top of rolled tortillas. Sprinkle remaining cheese on top. Place in over and bake at 250ºF until cheese is melted. Serve immediately.