Texas Cheese Enchiladas

• 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) canshatch brand fire roasted tomato enchilada sauce (medium hot)
• 1 large yellow onion, coarsley minced
• 13 cup pickled jalapeno pepper, finely minced
• 12 cup corn oil
• 14 teaspoon salt
• 16 corn tortillas

1. Preheat oven to 350F
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.
6. Save remaining sauce.
7. In a large skillet, over the Med-High setting, heat corn oil.
8. 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).
9. Use paper towels to drain the heated tortillas and layer 6 of them over the sauce in the dish.
10. Add a third of the minced onions and jalapenos followed by a third of the cubed and shredded cheeses and lightly salt.
11. Pour another 1/2 cup of sauce over cheese.
12. Repeat layers twice, ending with all remaining cheese, onion/jalapeno mix, cheese, sauce and salt.
13. Bake uncovered at 350 F for 20 mins or until cheese is melted and bubbly --do not allow to brown.
14. Remove from oven and allow to rest 5 minutes.
15. Cut into squares and serve with cold beer, Mexican rice, beans, sour cream or cornbread.

cheddar cheese, cheese, cheddar cheese, canshatch, yellow onion, jalapeno pepper, corn oil, salt, corn tortillas

Taken from www.food.com/recipe/texas-cheese-enchiladas-331982 (may not work)