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
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Preheat oven to 350 degrees F.
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Warm corn tortillas on a hot skillet for a few seconds in each side.
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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).
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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.
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Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
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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.
Enjoy!
Casey Joshi 
Freshly grated cheese is a nice touch!
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