Enchiladas Rojas

Prepare the red chili sauce: pour a dark liquid from a white pot into a blender, blend until smooth, then strain the blended mixture through a fine‑mesh sieve into a bowl.

Combine the sauce with a white liquid: pour the white liquid into the bowl containing the dark red sauce and stir with a utensil until well mixed.

Remove the corn tortillas from their packaging (hands pulling a stack out of a clear plastic bag).

Inspect a single tortilla (hand holding it up).

Dip each tortilla into the red chili sauce, fully coating it.

Roll the coated tortillas into cylindrical shapes.

Place a mound of chopped, browned meat mixed with chopped green herbs onto each tortilla.

Press the meat‑herb mixture onto the tortilla surface.

Roll the tortillas around the filling to form enchiladas.

Fry the rolled enchiladas in a pan with oil, flipping as needed, until lightly crisp.

Arrange the rolled enchiladas on a serving plate.

Sprinkle crumbled white cheese over the plated enchiladas.

Top with shredded lettuce, drizzle the prepared white sauce over the dish, and add any remaining cheese crumbles.

Serve immediately; no side dishes are required.