1 head of cabbage, shredded*
14-15 ounces enchilada sauce
1 1/2 - 2 cups cheddar cheese, shredded
8 oz. queso fresco (mexican white cheese), crumbled
8 corn tortillas
Preheat oven to 375.
In a large baking dish, spoon in enchilada sauce until it is covered.
Dip corn tortillas in enchilada sauce, so each side is coated. Place 4 into the baking dish. If you need to, break some in half to cover parts of the dish.
Mix shredded cabbage with queso fresco and enough enchilada sauce to moisten. Dump on top of the four corn tortillas, and top with remaining tortillas. Cover with shredded cheese and bake 30 minutes, until cheese is melted and bubbly.
Serve with sour cream and hot sauce, if desired.
*If you do not like crisp-tender cabbage, I would recommend you saute it before adding to the dish.
Makes 6 servings.