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 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)
- 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.
- 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.