Servings: 4 / Prep time: 10 min / Cook time: 10 min



  1. Preheat oven to 400F.
  2. Wrap corn tortillas in plastic wrap. Microwave on high for 20 seconds.
  3. Roll 1/4 cup shredded Mozarella into each tortilla.
  4. Place side-by-side in an 8-inch baking dish, seam-side down.
  5. Completely cover tortillas with Molli Green Enchilada sauce, and sprinkle with 1/2 cup of Mexican cheese blend.
  6. Bake for 15 minutes, or until cheese has melted.
  7. Serve 2 enchiladas per plate; garnish with sliced onion and chopped cilantro. Provecho!