Preheat oven to 350 degrees F.
Warm corn tortillas on a hot skillet for a few
seconds in each side.
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.