I LOVE cheese! And I also love Mexican food. This recipe is SO easy and simple. You can even customize it quite a bit depending on your likes and dislikes.
I found this recipe on tastesbetterfromscratch.com :
- 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 9×13” 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
*As you can see, I left off basically all of the toppings because I am a picky eater (I’m working on getting better).
I’ve made this recipe many times and when making it for others I have left on the toppings. One other thing that I love to add is meat. I add ground turkey (that I have browned and seasoned with taco seasoning packets). And I put the meat in with the cheese while rolling up the tortillas.
The red enchilada sauce that I like to use is:
It has a bit of a spice to it but nothing out of control or that will have you reaching for your water glass.
Last night when I made the dish, I tried a different kind of tortilla. I used H-E-B Mixla tortillas. They are a corn & flour blend (super delicious).
I also like to use a block of cheese and then grate it, rather than using prepackaged shredded cheese. Something about freshly grated cheese tastes so much better to me.
Freshly grated cheese is a nice touch!