When I saw this in the December issue of Cooking Light, I had to make it! I added shredded chicken to mine, just because it seemed kinda boring without it. I topped it with lettuce, tomato, and sour cream....as I always do with enchiladas. I think next time I'll also add in the Fiesta Rice too! Of course, my photos aren't nearly as pretty and neat as in the magazine!
Recipe Link: Red Chile-Cheese Enchiliadas