1-Preheat the oven to 350 degrees Fahrenheit. This lower temp ensures even melting without drying out the tortillas.

2-Warm the corn tortillas on a hot dry skillet for a few seconds on each side until pliable. Cover with a kitchen towel to keep warm. This prevents cracking, a key tip for success.

3-Prepare the pan: Pour 1/4 cup of enchilada sauce into the bottom of a 9×13 inch baking pan. It prevents sticking and infuses flavor from below.

4-Fill and roll: Place a handful of shredded cheddar cheese in each tortilla. Roll tightly and place seam side down in the baking dish. Repeat for all 12-14 tortillas.

5-Add sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining 1/2 cup of cheese on top for a golden crust.

6-Bake: Place in the oven for 20-25 minutes until hot and bubbly. The melted cheese filling will ooze just right.

7-Top and serve: Remove from the oven. Add shredded cabbage, diced roma tomato, crumbled Cotija cheese (if using), and a drizzle of sour cream. Pair with rice and beans or your favorite sides.