Red Chili Enchiladas Recipe (Corn Tortillas)

Heat the oven to 375°F (190°C). Lightly grease a baking dish, or spread a thin layer of sauce to help prevent sticking.

To keep corn tortillas from cracking, lightly coat each one with a bit of sauce or warm them briefly so they become flexible.

Lay down a layer of tortillas. Spoon over some red chili sauce, sprinkle on part of the onion, and add some cheddar. Repeat until everything is used up.

Crack the eggs into a bowl and whisk just until combined. Pour evenly over the assembled enchiladas so the eggs spread throughout.

Bake for 20–25 minutes, until the cheese is melted and the eggs are fully set.

Let it sit for 5 minutes before slicing. Serve warm, and add fresh herbs if you like.