Cheese Enchiladas
Delicious and comforting Cheese Enchiladas filled with melted cheddar cheese and topped with fresh ingredients, perfect for any gathering.
Ingredients
For the enchiladas
- 12-14 pieces white corn tortillas Soft and pliable, perfect for rolling.
- 5-6 cups shredded cheddar cheese Bursting with flavor, melts beautifully.
- 20 ounces red enchilada sauce Homemade or canned, with a zesty kick.
For toppings
- 1 cup cabbage Thinly shredded for crunch.
- 1 piece roma tomato Diced for freshness.
- 1/4 cup Cotija cheese Crumbled (optional), for topping.
- sour cream For serving, adds creaminess.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Warm the tortillas in a microwave or skillet until pliable.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.
Assembly
- Place about 1/4 cup of shredded cheddar cheese in the center of each tortilla.
- Roll tightly and arrange seam-side down in the prepared dish.
- Pour the remaining enchilada sauce evenly over the tortillas.
- Sprinkle the remaining shredded cheddar cheese over the top.
Cooking
- Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
Serving
- Serve with shredded cabbage, diced tomato, a dollop of sour cream, and a sprinkle of Cotija cheese if desired.
Notes
Warm tortillas to prevent cracking when rolling. Experiment with different cheese blends for variety. Pairs well with Mexican rice or black beans.