Ingredients

The following ingredients have 4 Servings
  • 12-14 white corn tortillas
  • 5-6 cups shredded cheddar cheese
  • 20 ounces red enchilada sauce
  • 1 cup cabbage (, thinly shredded)
  • 1 roma tomato (, diced)
  • 1/4 cup crumbled cotija cheese (, for topping (optional))
  • sour cream (, for topping)

Instruction

  • Preheat oven to 350 degrees F.
  • Warm corn tortillas on a hot dry skillet for a few seconds on each side, until pliable. 
  • Assemble: Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 cup for sprinkling over the top, at the end). Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.
  • Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream. 
  • Serve with a side of Refried Beans and Mexican Rice