This sauce is red in color, as the name implies, with the hue coming from tomatoes and some mild red chiles. Instead of going ...

Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or spread a thin layer of enchilada sauce on the bottom.

1 (28-ounce) can or 2 (15-ounce) cans mild red enchilada sauce 1 (8-ounce) container sour cream 1 (12-ounce) can evaporated milk 2 cups (8 ounces) shredded Cheddar cheese 1 (4-ounce) can diced ...

Spread 1/4 cup of the red chile sauce in a 9-x 13-inch glass baking dish. In a medium skillet, heat the oil. Add the tortillas one at a time and fry over moderate heat just until pliable, about 5 ...

The tortillas are a bit thick, but the mild red sauce keeps them from being too dry, and they are both vegetarian and gluten-free. A 9-ounce serving has 580 calories, 28 g fat, 880 mg sodium, 18 g ...