2 cups store bought enchilada sauce, best quality possible

Enchiladas:

10, 5 1/2-inch diameter corn tortillas

2 cups grated cheddar cheese

2 cups grated mozzarella

1, 10-ounce portion Cotija cheese, crumbled

1/3 cup low-fat sour cream or crema, optional garnish

1 tablespoon freshly chopped cilantro, optional garnish

Method:

1.   Preheat oven to 375ºF.

2.   In a 11x7-inch baking dish, add a thin layer of enchilada sauce.

3.   In a separate shallow dish or plate, add the remaining enchilada sauce. Working with one tortilla at a time, dip both sides of the tortilla to evenly coat. Lay to one side of the baking dish and fill with a small portion of each cheese. Note: Reserve a small portion of cheese to top each before baking.

4.   Roll each tortilla tightly to secure the cheese inside and flip upside down so the seam side is facing down. Repeat with the remaining tortillas.

5.   Cover with the remaining enchilada sauce and top with the reserved cheese. Place in preheated 375ºF oven and allow to heat through until bubbling and cheese has melted on top, approximately 15 minutes.  Allow to sit for 5 minutes before serving.

6.   Remove from oven, drizzle with sour cream and finish with freshly chopped cilantro, if using, and serve!

Kitchen Note: For a touch of color, add freshly chopped cilantro right before serving.