Ingredients
– 12-14 corn tortillas
– 5-6 cups shredded cheddar cheese
– 20 ounces enchilada sauce
– 1 cup thinly shredded cabbage
– 1 diced roma tomato
– 1/4 cup crumbled Cotija cheese (optional)
– Sour cream for topping
Instructions
1-Preheat the oven to 350°F.
2-Warm the corn tortillas briefly on a dry hot skillet until pliable, then keep them covered to stay warm. This prevents cracking.
3-Pour 1/4 cup of enchilada sauce into the bottom of a 9×13 inch baking dish.
4-Fill each tortilla with a handful of shredded cheese, roll tightly, and place seam side down in the dish.
5-Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining 1/2 cup of cheese on top.
6-Bake for 20-25 minutes until hot and bubbly.
7-Once baked, top the enchiladas with shredded cabbage, Cotija cheese, diced tomatoes, and a drizzle of sour cream.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌮 Warm tortillas in a dry skillet to prevent cracking when rolling
🧀 Use flour tortillas as an alternative if you prefer a softer texture
⏰ Assemble ahead of time and store sauce separately for quick weeknight meals
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 535
- Sugar: 4g
- Sodium: 1459mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 94mg