Cheese Enchiladas
Classic cheese enchiladas baked in red enchilada sauce and topped with shredded cabbage, diced roma tomato, Cotija cheese, and sour cream.
Equipment
- Dry Skillet
- 9x13-inch baking pan
- Oven
- Plate
- Kitchen Towel
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).
- Heat a dry skillet over medium-high heat. Warm each corn tortilla for a few seconds on each side, just until pliable. Stack warmed tortillas on a plate and cover them with a kitchen towel to keep them soft.
- Pour a thin layer of the red enchilada sauce into the bottom of a 9×13-inch baking pan to lightly coat the surface.
- Set aside a small portion of the shredded cheddar (from the 5–6 cups) for sprinkling on top later; use the rest for filling.
- Assemble the enchiladas: place one warmed tortilla on a work surface, add a handful of shredded cheddar down the center, roll the tortilla tightly, and place it seam-side down in the prepared pan. Repeat with all 12–14 tortillas, arranging them in rows in the pan.
- Pour the remaining enchilada sauce evenly over the rolled enchiladas so they are well coated.
- Sprinkle the reserved portion of shredded cheddar evenly over the sauce-covered enchiladas.
- Bake uncovered for 20–25 minutes, until the sauce is hot and the cheese is melted and bubbly.
- Remove the pan from the oven and immediately top the enchiladas with the thinly shredded cabbage, the diced roma tomato, the crumbled Cotija cheese (if using), and sour cream to taste.
- Serve hot.
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.