Make the ancho sauce ahead of time. 3 cups Ancho Chile Sauce
Preheat oven to 400°F.
Heat ancho sauce in sauce pan, or in microwave-safe bowl. Remove from heat and set aside.
Spread about 1 cup of the ancho sauce across the bottom of the 9"13" dish.
Heat oil in a medium-sized, non-stick skillet. Place one tortilla into the oil for 3 seconds, quickly flip over for another 3 seconds, and then remove from the skillet and place on a plate lined with paper towels.
¼ cup vegetable oil, 10 yellow corn tortillas
Dip the softened tortilla in the ancho sauce and turn to fully coat. Lift the tortilla up and let excess drip off. Place in the baking dish and add ¼ cup of the cheddar and ¼ cup of the Monterrey Jack cheese in the middle of the tortilla.
3 cups cheddar cheese, 2 cups Monterrey Jack cheese
Fold tortillas, so the edges cross on top. Turn the enchilada over in the dish so it is seam-side down. Continue with the remaining tortillas.
Add a layer of cheddar cheese across the top of the enchiladas. Sprinkle the chopped onions over the cheese.
½ cup onion
Bake for about 12 minutes until cheese is melted and bubbly.
Remove from oven and serve at once, garnishing with chopped lettuce and pico de gallo, if desired.
green leaf lettuce, pico de gallo