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4. Bake the Enchiladas
Once all the enchiladas are assembled, it’s time to bake them:
Pour the sauce: Pour the remaining salsa roja over the rolled tortillas, making sure they are well-covered with the sauce.
Add more cheese: Sprinkle the remaining shredded cheese over the top of the enchiladas.
Bake: Preheat your oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is slightly thickened.
5. Garnish and Serve
Once the enchiladas are done, it’s time to serve and garnish:
Garnish: Sprinkle sliced onions, fresh cilantro, and a dollop of sour cream on top of the enchiladas for added flavor and freshness.
Serve: Serve the enchiladas hot with a side of rice, beans, or a simple salad for a complete meal.
Tips for Making the Best Homemade Enchiladas Rojas
Homemade vs. Store-Bought Sauce: While making the red sauce from scratch adds depth and authenticity, you can opt for a store-bought enchilada sauce if you’re short on time. However, homemade salsa roja really elevates the dish.
Fillings: While shredded chicken is classic, you can also use shredded beef, pork, or even beans for a vegetarian option.
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