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1
Preheat oven to 350F
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2
Lightly grease a 9x13 inch glass casserole dish.
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3
Combine the minced onions and jalapenos.
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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.
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5
Add 1/2 cup of heated sauce to the bottom of the casserole dish and spread evenly.
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6
Save remaining sauce.
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7
In a large skillet, over the Med-High setting, heat corn oil.
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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).
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9
Use paper towels to drain the heated tortillas and layer 6 of them over the sauce in the dish.
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10
Add a third of the minced onions and jalapenos followed by a third of the cubed and shredded cheeses and lightly salt.
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11
Pour another 1/2 cup of sauce over cheese.
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12
Repeat layers twice, ending with all remaining cheese, onion/jalapeno mix, cheese, sauce and salt.
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13
Bake uncovered at 350 F for 20 mins or until cheese is melted and bubbly --do not allow to brown.
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14
Remove from oven and allow to rest 5 minutes.
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15
Cut into squares and serve with cold beer, Mexican rice, beans, sour cream or cornbread.
