Texas Cheese Enchiladas

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 8 ounces sharp cheddar cheese, cubed 1-inch
• 8 ounces monterey jack cheese, cubed 1-inch
• 2 cups sharp cheddar cheese, shredded
• 2 (15 fluid ounce) cans hatch brand fire roasted tomato enchilada sauce (medium hot)
• 1 large yellow onion, coarsley minced
• 1/3 cup pickled jalapeno pepper, finely minced
• 1/2 cup corn oil
• 1/4 teaspoon salt
• 16 corn tortillas

Recipe

• 1 preheat oven to 350°f
• 2 lightly grease a 9x13 inch glass casserole dish.
• 3 combine the minced onions and jalapenos.
• 4 pour both cans of enchilada sauce into a 2 quart sauce pan, bring to a boil, immediately reduce heat, stir and simmer for 2 minutes remove from heat.
• 5 add 1/2 cup of heated sauce to the bottom of the casserole dish and spread evenly. save remaining sauce.
• 6 in a large skillet, over the med-high setting, heat corn oil. when the oil is hot add 3 corn tortillas at a time, sizzling approx 5 seconds turn with tongs and heat an additional 3 to 5 seconds (or until soft -- do not allow them to get crisp). use paper towels to drain the heated tortillas and layer 6 of them over the sauce in the dish.
• 7 add a third of the minced onions and jalapenos followed by a third of the cubed and shredded cheeses and lightly salt. pour another 1/2 cup of sauce over cheese. repeat layers twice, ending with all remaining cheese, onion/jalapeno mix, cheese, sauce and salt.
• 8 bake uncovered at 350 f for 20 mins or until cheese is melted and bubbly --do not allow to brown. remove from oven and allow to rest 5 minutes.
• 9 cut into squares and serve with cold beer, mexican rice, beans, sour cream or cornbread.