Cheese Enchiladas

Cheese Enchiladas


  • 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


  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


Serve with one of my favorite Mexican side dishes.

This article adapted from this site