• grater
• knife
• medium bowl
• wooden spoon
• 13×9 baking dish
• aluminum foil
• several small bowls

• 2 to 2½ cups cheese (Chihuahua, Monterey Jack, and/or cheddar)
• ½ cup onion, diced (optional)
• 1-2 oz pickled jalapeños, minced (optional)
• 1½-2 cups red chile sauce
• 6-8 warm tortillas (depending on
  size)
• 1 cup lettuce, shredded
• 1 avocado, diced or 1 c guacamole (optional)
• 1 cup sour cream (optional)
• 1 cup fresh tomato, diced (optional)

Preheat oven to 400.

Lay a tortilla flat on counter, and sprinkle about ¼ c of cheese mixture in a line across the center. Roll tightly and place seam-side down in the baking dish. Repeat with the rest of the tortillas. Pour remaining sauce on top and spread so that each enchilada is entirely covered. Sprinkle remaining ½ c cheese on top.

Cover with foil and bake until hot, about 20 minutes. Serve with side dishes of lettuce, avocado or guacamole, sour cream, and tomato.