Texas Cheese Enchiladas

John Gambill's Note:

My own creation and a hit at parish potlucks... Even the Hispanic ladies ask for the recipe. One couldn't ask for a higher compliment!

• Total Time: 40 mins
• Prep 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
• ½ cup corn oil
• ¼ teaspoon salt
• 16 corn tortillas

Directions:

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.