Cheese Enchiladas
Cheesy enchiladas baked in red enchilada sauce and topped with shredded cabbage, diced roma tomato, Cotija, and sour cream.
Servings: 6 servings
Ingredients
Ingredients
- 12-14 white corn tortillas
- 5-6 cupsshredded cheddar cheese
- 20 ouncesred enchilada sauce homemade recommended, or canned
- 1 cupcabbage thinly shredded
- 1 roma tomato diced
- 1/4 cupCotija cheese crumbled, for topping (optional)
- sour cream for topping
Instructions
Instructions
- Preheat the oven to 350°F (175°C).
- Warm the corn tortillas: heat a dry skillet over medium-high heat and warm each tortilla a few seconds per side until pliable. Stack warmed tortillas on a plate and cover with a kitchen towel to keep them soft.
- Prep the baking pan and sauce: pour 1/4 cup of the 20 ounces of red enchilada sauce into the bottom of a 9×13" baking pan and spread it evenly.
- Measure the cheese: set aside about 1/2 cup of the 5–6 cups shredded cheddar for sprinkling on top, and use the remaining cheddar for filling.
- Assemble the enchiladas: place a warmed tortilla on a flat surface, add a portion of the filling cheddar (divide the remaining cheese evenly among the 12–14 tortillas), roll the tortilla tightly, and place it seam-side down in the prepared pan. Repeat until all tortillas are filled and arranged in the pan.
- Top with sauce and cheese: pour the remaining enchilada sauce evenly over the rolled tortillas so they are well coated. Sprinkle the reserved 1/2 cup shredded cheddar evenly over the top.
- Bake: cover the pan with foil (optional to prevent splattering) and bake for 20–25 minutes, or until the sauce is hot and the cheese is melted and bubbly.
- Finish and serve: remove from the oven and immediately top with the 1 cup thinly shredded cabbage and the diced roma tomato. Sprinkle with 1/4 cup crumbled Cotija cheese if using, and serve with sour cream on the side or drizzled on top.
Equipment
- Dry Skillet
- 9x13 inch Baking Pan
- Kitchen Towel
- Foil
Notes
Notes
Serving size:
two enchiladas (not including cabbage/cotija cheese topping)
Tortillas
:
corn tortillas
are traditional, but flour tortillas will work. Just make sure when using corn tortillas, you heat them first to prevent cracking when rolling the cheese inside.
Make Ahead Instructions:
Fill tortillas with cheese and add to baking dish. Store enchilada sauce seperatly, and add just before baking. Alternately, assemble the entire dish, with sauce on top, up to a few hours in advance.
Freezing Instructions:
Cover pan well with aluminum foil and freeze for up to 1 month. Thaw overnight in the fridge before uncovering and baking.
Variations
:
Bean and Cheese Enchiladas:
Add a scoop of my
Homemade Refried Beans
on the tortilla and top with cheese.
Chicken and Cheese Enchiladas:
Add shredded chicken to the enchiladas, or check out my
Loaded Chicken Enchiladas
recipe.
Cheese Enchiladas with Green Sauce:
Swap out the red enchilada sauce for salsa verde or green enchilada sauce.
Serving size:
two enchiladas (not including cabbage/cotija cheese topping)
Tortillas
:
corn tortillas
are traditional, but flour tortillas will work. Just make sure when using corn tortillas, you heat them first to prevent cracking when rolling the cheese inside.
Make Ahead Instructions:
Fill tortillas with cheese and add to baking dish. Store enchilada sauce seperatly, and add just before baking. Alternately, assemble the entire dish, with sauce on top, up to a few hours in advance.
Freezing Instructions:
Cover pan well with aluminum foil and freeze for up to 1 month. Thaw overnight in the fridge before uncovering and baking.
Variations
:
Bean and Cheese Enchiladas:
Add a scoop of my
Homemade Refried Beans
on the tortilla and top with cheese.
Chicken and Cheese Enchiladas:
Add shredded chicken to the enchiladas, or check out my
Loaded Chicken Enchiladas
recipe.
Cheese Enchiladas with Green Sauce:
Swap out the red enchilada sauce for salsa verde or green enchilada sauce.