Cheesy Enchiladas

Ingredients

• 24 6-inch corn tortillas ()
• 10 ounces monterrey jack cheese shredded
• 10 ounces cheddar cheese shredded extra-sharp
• 1 cup vegetable oil 
• 1 cup onion white finely chopped ()

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• spatula

Directions

1. Heat the oven to 350°F and arrange a rack in the middle. Evenly coat the bottom of two 13-by-9-inch baking dishes with 1 cup of the gravy each.
2. Mix the cheeses together in a large bowl until evenly combined, and line a baking sheet with paper towels; set aside.
3. Heat the oil in a large frying pan over medium-high heat until hot but not smoking, about 5 minutes. Test the oil temperature by carefully dipping the edge of a tortilla in the oil—it should bubble vigorously. Once the oil is hot, use a metal spatula to carefully submerge the tortillas one at a time until bubbles form around each, about 5 to 10 seconds. Flip and fry an additional 5 seconds or until the edges of each tortilla are slightly crisp but not browned.
4. Transfer to the prepared baking sheet and arrange in a single layer. Repeat with the remaining tortillas, separating the layers with paper towels.Blot the tortillas with paper towels to soak up any excess oil, then fill each with 2 heaping tablespoons of the cheese mixture and 2 teaspoons onion.
5. Roll to enclose the filling and set the tortillas in the baking dishes, seam side down, placing 12 enchiladas in each dish. Evenly distribute the remaining 1 cup gravy over both baking dishes and top with the remaining 2 1/2 cups cheese.
6. Bake until the enchiladas are hot and bubbly, about 25 to 30 minutes.
7. Let cool about 10 minutes before serving.Beverage pairing: Pyramid Hefeweizen, Washington state. A light, bright wheat beer such as this will help heavy Tex-Mex like these enchiladas go down more easily and sit more comfortably once you’ve eaten. The beer isn’t going to be a major force, taste-wise, but its buoyancy and texture are perfect.