I served these easy cheesy enchiladas on Cinco De Mayo this year and they were superb! If you’ve got the time and energy, try making the 30 Minute Enchilada Sauce for this dish. It’s truly next level.
Ingredients:
12 organic corn tortillas
4 cups shredded Monterey Jack cheese
1 1/2 cups shredded Pepper Jack cheese
20 oz. red enchilada sauce (homemade recommended)
Top With:
1 cup shredded green cabbage
1 fresh diced tomato
1/4 cup crumbled cotija cheese
Sour cream (to taste)
Directions:
- Preheat oven to 350 degrees F.
- Warm corn tortillas on a hot skillet for a few seconds on each side.
- Pour ¼ cup of the enchilada sauce into the bottom of a 9×13” pan.
- Fill each corn tortilla with a handful of cheese (reserve ½ cup for sprinkling on top).
- Roll tightly, and place seam side down in the pan.
- Pour remaining enchilada sauce over the top.
- Top with remaining ½ cup of cheese.
- Bake uncovered for 20-25 minutes or until hot and bubbly.
- Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
