Cheese Enchiladas
These Cheese Enchiladas are a comforting delight! Gooey cheese, soft tortillas, and a rich sauce make for an irresistible dish everyone will love.
Equipment
- Large baking dish
- Medium Saucepan
- Large Skillet
- Wooden spoon or spatula
- Sharp Knife
Ingredients
For the Enchiladas:
- 12-14 pieces white corn tortillas
- 5-6 cups shredded cheddar cheese
- 20 ounces red enchilada sauce
- 1 cup cabbage, thinly shredded
- 1 piece roma tomato, diced
- 1/4 cup Cotija cheese, crumbled (optional)
- Sour cream (for topping)
Instructions
Cooking Instructions:
- Step 1: Preheat your oven to 350°F (175°C) to ensure your enchiladas cook evenly.
- Step 2: Prepare the enchilada sauce by sautéing garlic and onion in olive oil, then adding tomatoes, chili powder, cumin, and salt. Simmer for about 15 minutes.
- Step 3: In a skillet, lightly warm the corn tortillas for about 30 seconds on each side to make them pliable.
- Step 4: Fill a warmed tortilla with 1/4 cup of shredded cheddar cheese, cabbage, and diced tomato. Roll it up tightly and place seam-side down in the baking dish.
- Step 5: Pour enchilada sauce generously over the rolled tortillas, ensuring each is well-coated.
- Step 6: Sprinkle remaining cheddar cheese and optional Cotija cheese over the top. Bake for 20-25 minutes until melted and bubbly.
- Step 7: Remove from the oven, cool for a few minutes, and serve with toppings like cabbage, diced tomatoes, and sour cream.
Notes
- Feel free to substitute the cheese with Monterey Jack or a Mexican blend for different flavors.
- Add veggies like bell peppers or zucchini for a vegetarian twist.
- Leftovers can be stored in the fridge for up to 3 days; reheat in the oven or microwave.