Preheat oven to 350 degrees F.

Warm corn tortillas on a hot dry skillet for a few seconds on each side, until pliable. Remove to a plate as they're warm and cover with a kitchen towel.

Assemble: Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 cup for sprinkling over the top, at the end). Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.

Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.

Serve with a side of Refried Beans and Mexican Rice