Stacked Cheese Enchiladas

  • 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.


  • 1 12 lb. white cheddar, grated
  • 1 small yellow onion, peeled and diced
  • Corn oil
  • 16 white <a href="">Corn/ Tortillas</a>
  • <a href="">Red/ Chile Sauce</a>
  • 12 cup crumbled queso fresco (or mild feta)


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.

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