Stacked Red Enchiladas Inspired by the Muy Bueno Cookbook -

Ingredients

• 4 cups of Red Chile Sauce (see below for Muy Bueno’s recipe)
• Salt to taste
• 1/2 cup canola oil for frying corn tortillas
• 24 to 32 corn tortillas, preferably white corn
• 1 1/2 cups shredded Colby Cheese
• 1 cup of queso fresco
• 1/4 cup of Mexican crema or sour cream
• 3 green onions, chopped
• 1 small can of sliced black olives (optional)