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Cheese Enchiladas

Cheese Enchiladas

Devashish
Classic Mexican cheese enchiladas topped with red sauce, cabbage, tomatoes, and cotija cheese
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Mexican
Servings 12
Calories 278 kcal

Equipment

  • 9x13 inch baking pan
  • Skillet

Ingredients
  

  • 12 white corn tortillas 14
  • 5 cups shredded cheddar cheese to 6 cups
  • 20 ounces red enchilada sauce homemade recommended, or canned
  • 1 cup cabbage thinly shredded
  • 1 roma tomato diced
  • 1/4 cup Cotija cheese crumbled, for topping (optional)
  • sour cream for topping

Instructions
 

  • Preheat oven to 350 degrees F.
  • Warm corn tortillas on a hot dry skillet for a few seconds on each side, until pliable.
  • Pour ¼ cup of the enchilada sauce into the bottom of a 9×13'' pan.
  • Fill each corn tortilla with a handful of cheese (reserving about ½ cup for sprinkling over the top, at the end). Roll tightly, and place seam side down in the pan.
  • Pour remaining enchilada sauce over the top. Top with remaining ½ cup of cheese.
  • Bake for 20-25 minutes or until hot and bubbly.
  • Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.

Notes

Serve with a side of Refried Beans and Mexican Rice

Nutrition

Calories: 278kcalCarbohydrates: 17gProtein: 14gFat: 17gSaturated Fat: 10gCholesterol: 50mgSodium: 766mgPotassium: 109mgFiber: 3gSugar: 4gVitamin A: 849IUVitamin C: 4mgCalcium: 372mgIron: 1mg
Keyword melted cheese, salsa roja, tortillas, vegetarian
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