Saveur

Photo: Laurie Smith

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.

1 1⁄2 lbs. white cheddar, grated
1 small yellow onion, peeled and diced
Corn oil
16 white Corn Tortillas
Red Chile Sauce
1⁄2 cup crumbled queso fresco (or mild feta)

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.

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.

This article was first published in Saveur in Issue #10