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