Directions:

• Step 1: Preheat your oven to 375°F (190°C) for even baking.
• Step 2: In a large skillet, warm the white corn tortillas over medium heat for about 30 seconds on each side.
• Step 3: In a large bowl, combine 4 cups of shredded cheddar cheese with some of the enchilada sauce. Spoon a generous amount onto a warmed tortilla, roll it up tightly, and place seam-side down in the baking dish. Repeat for all tortillas.
• Step 4: Pour the remaining enchilada sauce over the arranged enchiladas, coating them well.
• Step 5: Sprinkle remaining cheddar cheese over the top, cover with aluminum foil, and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
• Step 6: While baking, prepare toppings by shredding cabbage and dicing the tomato. Let enchiladas cool for a few minutes before serving.
• Step 7: Top with shredded cabbage, diced tomato, crumbled Cotija cheese, and a dollop of sour cream. Serve and enjoy!