Cheese Enchiladas

These Cheese Enchiladas are a cheesy, comforting delight! Soft tortillas, gooey cheese, and rich enchilada sauce make for an irresistible meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

For the Enchiladas:

12-14 pieces white corn tortillas
5-6 cups shredded cheddar cheese Opt for good quality for maximum flavor
20 ounces red enchilada sauce Homemade recommended, store-bought works in a pinch
1 cup cabbage thinly shredded
1 piece roma tomato diced
1/4 cup Cotija cheese crumbled, for optional topping
Sour cream for serving

Instructions:

Preheat your oven to 350°F (175°C).
In a large skillet, heat a small amount of oil over medium heat. Lightly fry each tortilla for about 10-15 seconds on each side until they are soft and pliable.
In a baking dish, spread a thin layer of red enchilada sauce on the bottom. Take a tortilla and place a generous amount of shredded cheddar cheese (about 1/4 cup) in the center. Roll the tortilla around the cheese tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled.
Once all the enchiladas are in the dish, pour the remaining red enchilada sauce evenly over the top and sprinkle with any remaining shredded cheese.
Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
While the enchiladas are baking, prepare your toppings by shredding the cabbage and dicing the roma tomato.
Once the enchiladas are done baking, let them cool for a few minutes and top with shredded cabbage, diced tomato, and crumbled Cotija cheese, if desired. Finish with a dollop of sour cream and enjoy!