Cheese Enchiladas

Cheese Enchiladas

Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees F.
2. Warm corn tortillas on a hot skillet for a few seconds in each side.  
3. 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). 
4. 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.
5. Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream. 
6. Serve with a side of Mexican Rice

Notes

Serve with one of my favorite Mexican side dishes.

This article adapted from this site