Classic Tex-Mex Cheese Enchiladas

Heat vegetable oil in a large skillet over medium-high heat.

While the oil heats, spread a very thin layer of lard (manteca) on one side of each corn tortilla.

Using tongs, briefly fry each tortilla in the hot oil for just a few seconds per side until it becomes soft and pliable. Do not let them get crispy. Set aside on a plate.

To make the sauce, carefully pour out most of the oil from the skillet, leaving about 2 tablespoons behind. Reduce heat to medium.

Add the enchilada seasoning mix to the skillet and stir it into the oil to form a paste. Cook for about 30 seconds, stirring constantly.

Slowly pour in the water while whisking or stirring to combine. Bring the sauce to a simmer and cook for a few minutes until it thickens slightly.

Shred the entire block of mild cheddar cheese into a bowl.

To assemble the enchiladas, dip one fried tortilla into the warm enchilada sauce, ensuring it's lightly coated.

Place a generous handful of shredded cheese down the center of the sauced tortilla.

Roll the tortilla up tightly and place it seam-side down in a baking dish.

Repeat the process with the remaining tortillas, arranging them snugly in the dish.

Pour the rest of the enchilada sauce evenly over the top of the rolled tortillas.

Sprinkle the remaining shredded cheese over the sauce.

Bake at 375°F (190°C) for 15-20 minutes, or until the cheese is fully melted and the sauce is hot and bubbly.

Serve immediately, garnished with fresh pico de gallo and a side of Mexican rice, if desired.