Stacked Enchilada Casserole

4 ½ cups red chile sauce (double recipe below)
12 BUENO^® Corn Tortillas
1 cup chopped onion
1 cup reduced fat, low sodium cheddar cheese, shredded
Shredded lettuce, diced tomato

1. Heat the red chile sauce.
   
2. Quickly dip one tortilla at a time in a pot of boiling water and then into the heated red chile sauce.
   
3. Place four of the dipped tortillas side by side in a shallow dish (9" x 13" x 2"). Spread about ¾ cup of the sauce evenly over the tortillas. Sprinkle with ¼ cup onion. Add another layer of tortillas. Spread with ¾ cup chile sauce and ¼ cup onion. Add final layer.
   
4. Pour 1 ½ cups of chile sauce evenly over stacks. Top with cheese and remaining onion. Bake at 400° for 5 minutes, or until cheese is melted. Pour remaining chile sauce over individual servings as desired. Garnish liberally with shredded lettuce and diced tomato. Makes six generous servings.

Option: You may substitute 2-16 oz. jars BUENO^® New Mexico Red Chile Sauce instead of making the red chile sauce from scratch.