Stacked Cheese Enchiladas

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

Stacked Cheese Enchiladas
In northern Mexico, enchiladas often are made by layering tortillas with cheese and onions.
Yield: serves 4

Ingredients

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

Instructions

  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.