Cheese Enchiladas

Name: Cheese Enchiladas
Total time: 1 h
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

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Total: 60

Servings: 12

Cost: $2.16 /serving

Ingredients

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12-14 white corn tortillas5-6 cups shredded cheddar cheese20 ounces red enchilada sauce1 cup cabbage, thinly shredded1 roma tomato, diced1/4 cup crumbled cotija cheese, for topping (optional)sour cream, for topping

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Instructions

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Step 1

Preheat oven to 350 degrees F.

Step 2

Warm corn tortillas on a hot skillet for a few seconds in each side.

Step 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).

Step 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.

Step 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.

Step 6

Serve with a side of Mexican Rice