Cheese Enchiladas Recipe

Directions

1. 1
   Heat the oven to 350 degrees F and arrange a rack in the middle.
2. 2
   Evenly coat the bottom of two 13-by-9-inch baking dishes with 1 cup of the gravy each.
3. 3
   Mix the cheeses together in a large bowl until evenly combined, and line a baking sheet with paper towels; set aside.
4. 4
   Heat the oil in a large frying pan over medium-high heat until hot but not smoking, about 5 minutes.
5. 5
   Test the oil temperature by carefully dipping the edge of a tortilla in the oilit should bubble vigorously.
6. 6
   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.
7. 7
   Flip and fry an additional 5 seconds or until the edges of each tortilla are slightly crisp but not browned.
8. 8
   Transfer to the prepared baking sheet and arrange in a single layer.
9. 9
   Repeat with the remaining tortillas, separating the layers with paper towels.
10. 10
    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.
11. 11
    Roll to enclose the filling and set the tortillas in the baking dishes, seam side down, placing 12 enchiladas in each dish.
12. 12
    Evenly distribute the remaining 1 cup gravy over both baking dishes and top with the remaining 2 1/2 cups cheese.
13. 13
    Bake until the enchiladas are hot and bubbly, about 25 to 30 minutes.
14. 14
    Let cool about 10 minutes before serving.