Red Chile Enchilada Casserole


cooking oil
12 corn tortillas
3/4 cup diced yellow onion
2 1/2 cups Monterey Jack cheese, shredded
3 cups Chimayo Red Chile Sauce

Preheat oven to 350 degrees F
Spread 2 Tbsp. oil in a 9x12 inch square baking dish
Place 4 tortillas on the bottom of the dish and cover with red chile sauce
Sprinkle 1/4 cup onions evenly across tortillas
Cover with 1/3 shredded cheese. Repeat to create 2 more layers and cover with remaining cheese
Bake 30 minutes or until hot and cheese is bubbling
Serve with rice and beans

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