Texas Cheese Enchiladas

Ingredients

• 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

Directions

1. 1

   Preheat oven to 350°F

2. 2

   Lightly grease a 9x13 inch glass casserole dish.

3. 3

   Combine the minced onions and jalapenos.

4. 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. 5

   Add 1/2 cup of heated sauce to the bottom of the casserole dish and spread evenly. Save remaining sauce.

6. 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. 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. 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. 9

   Cut into squares and serve with cold beer, Mexican rice, beans, sour cream or cornbread.