CLASSIC RED CHILE & CHEESE ENCHILADAS
1 jar Frontera Classic Red Chile Enchilada Sauce
8 corn tortillas
2 1/2 cups shredded Chihuahua or Monterey Jack cheese
 Spread 3/4 cup sauce over bottom of 9x9 baking dish.
Spread out tortillas on baking sheet and lightly brush both sides with oil. Bake at 300 degrees to soften (3 minutes). Remove and stack to keep warm.
Turn oven to 400 degrees. Roll 1/4 cup cheese into each tortilla. Place side by side in baking dish and cover with remaining sauce. Sprinkle with 1/2 cup cheese. Bake 15 to 20 minutes.
Suggestion: For chicken or beef enchiladas, substitute 2 cups shredded chicken or beef for the cheese and mix with 1/4 cup sauce. Roll 1/4 cup of this filling into each tortilla.
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