Ingredients
Equipment
Method
Instructions
- Preheat the oven to 350°F (175°C).
- Warm the 12–14 corn tortillas: heat a dry skillet over medium-high heat and warm each tortilla for a few seconds on each side until pliable. Stack warmed tortillas on a plate and cover with a kitchen towel to keep them warm.
- Pour 1/4 cup of the 20 ounces red enchilada sauce into the bottom of a 9×13" baking pan and spread it to lightly coat the bottom.
- Measure out and set aside 1/2 cup of the shredded cheddar cheese for topping. Use the remaining cheddar (of the 5–6 cups) to fill the tortillas. Divide the remaining cheese evenly among the tortillas (about a handful per tortilla), place the cheese in the center of each tortilla, roll tightly, and arrange seam-side down in the prepared pan.
- 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 uncovered for 20–25 minutes, until the sauce is hot and the cheese is melted and bubbly.
- Remove from the oven and top with the 1 cup thinly shredded cabbage, the diced roma tomato, the 1/4 cup crumbled Cotija (optional), and sour cream to taste. Serve immediately.
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.