The BEST homemade Cheese Enchiladas! Our favorite authentic cheese enchiladas are easy, fast and insanely delicious!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 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
Preheat oven to 350 degrees F.
Warm corn tortillas on a hot skillet for a few seconds in each side.
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).
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.
Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
Serve with a side of Mexican Rice
Calories: 275kcal | Carbohydrates: 16g | Protein: 14g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 749mg | Potassium: 116mg | Fiber: 2g | Sugar: 4g | Vitamin A: 17% | Vitamin C: 4.6% | Calcium: 37.8% | Iron: 5.4%