Stacked Cheese Enchiladas

Name: Stacked Cheese Enchiladas
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 1 ⁄ 2 lb. white cheddar, grated; 1 small yellow onion, peeled and diced; Corn oil; 16 white <a href="https://www.saveur.com/article/Recipes/Corn-Tortillas">Corn/ Tortillas</a>; <a href="https://www.saveur.com/article/Recipes/Red-Chile-Sauce">Red/ Chile Sauce</a>; 1 ⁄ 2 cup crumbled queso fresco (or mild feta)

Serves
serves 4

In northern Mexico, enchiladas often are made by layering tortillas with cheese and onions. Check your local specialty market for chiles and queso fresco.

Ingredients

1 ¹⁄₂ lb. white cheddar, grated
1 small yellow onion, peeled and diced
Corn oil
16 white <a href="https://www.saveur.com/article/Recipes/Corn-Tortillas">Corn/ Tortillas</a>
<a href="https://www.saveur.com/article/Recipes/Red-Chile-Sauce">Red/ Chile Sauce</a>
¹⁄₂ cup crumbled queso fresco (or mild feta)

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Instructions

Step 1

Combine cheddar cheese and onions in a small mixing bowl. Heat 1" oil in a large skillet. Fry tortillas one at a time until edges are crisp, about 30 seconds. Drain on paper towels.

Step 2

To assemble, ladle some sauce in the center of a plate. Coat a tortilla with sauce by dipping in saucepan, place on plate, and cover with 1⁄4 cup cheese–onion mixture; repeat twice, and top with a fourth dipped tortilla. Keep warm in a low oven while you assemble other plates. When ready to serve, spoon a bit more sauce over each enchilada and top with queso fresco.