Enchiladas with cheese & tomatoes recipe

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  • Yield: 12 Servings
  • Preparation Time: 10 Minutes
  • Cooking Time: 20 Minutes
  • Total Time: 30 Minutes


  • 12 white corn tortillas
  • 1 cup (250 g) cabbage thinly shredded
  • 2 sweet tomatoes diced
  • 5-6 cups (1 kg) grated cheddar cheese
  • 1 cup (250 g) of red enchilada sauce
  • ¼ cup (60 g) crumbled goat’s cheese for topping (optional)
  • Sour cream for topping
How to Make It
  1. Preheat oven to 180C (350F).
  2. Warm the corn tortillas on a large hot frying pan for a few seconds on each side.
  3. Now pour 60 g (¼ cup) of the enchilada sauce into the bottom of a large ovenproof dish. Fill each corn tortilla with a handful of cheese (reserving about 125 g (½ cup) for sprinkling over the top, at the end).
  4. Roll the tortillas tightly, and place seam side down in the pan. Pour the remaining sauce over the top. Add with remaining cheese on the top.
  5. Bake in the oven for 20-25 minutes or until hot and foamy. Remove from the oven and add with shredded cabbage, goat’s cheese, tomatoes, and sour cream.
  6. Serve with a side of long grain rice.

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