INGREDIENTS
8
soft corn tortillas (I used Old El Paso Soft Corn Tortillas)* See Chef's Notes
4 cups
shredded cheddar/jack cheese
2 10 ounce cans
enchilada sauce, or use my homemade enchilada sauce
1/2
white onion, chopped (optional)
Fresh cilantro, chopped (optional)
3
green onion, sliced (optional)