Red Chile Enchiladas

Another spicy recipe from the kitchen of Rachelle Kunkel!

1 can Rosarita's Enchilada Sauce
3 cloves of garlic, minced
1/2-1 chile in adobo sauce + about 1 T of adobo sauce
1.5-2 lbs ground meat (I use ground turkey, or shredded rotissery chicken)
1 onion, chopped
salt & pepper to taste
16 corn tortillas toasted on the stove top w/ a tiny bit of oil or warmed in the microwave in a towel
1 1/2 c shredded cheddar cheese
1/2 c sour cream
cilantro

Warm enchilada sauce over low heat with 2 cloves chopped garlic & chile in adobo & adobo sauce. In a skillet brown meat, add onion & remaining clove of garlic, and season with salt & pepper. Warm tortillas. Stir in 1/2 c sour cream to sauce & remove from heat. Fill tortillas & roll (seam side down): meat mixture, sauce, cheese. Pour remaining sauce over tortillas, top with cheese. Bake @ 350 degrees for 15-20 min. or under broiler until cheese is melted. Garnish with chopped cilantro. Great for make ahead and heat later!