Preheat oven to 350 degrees.

Grate and mix cheeses, add green onions, set aside. It works very well to place in something like a cake pan, level off, and divide by tracing lines through it so you’ll easily be able to portion out the amount for each enchilada. It should work out to about 1/3 cup but can vary depending on the size of the grate. Heat Ranchero sauce gently to just warm in a large skillet.

Prepare a 9 x 13″ casserole by coating with cooking spray and cover the bottom with about 1/2 cup of sauce.

Set up a work station for assembling the enchiladas. You’ll want to condition several tortillas, stack them, then move to the work station where you’ll dip the tortillas and turn them in the sauce and add to a plate, then fill with cheese, roll, and place in casserole, seam side down. Generally, 10 enchiladas will fit down the length of the casserole and 2 along the side. If tortilla begins to crack as you roll, try rolling from a different edge, keeping the crack to the inside of the roll.

This works best if all the components are snugged close together and in order. You’ll need a place to set the plate with the conditioned tortillas, the sauce next so have a trivet ready for the hot skillet, a plate to place the dipped tortillas on (where you’ll fill and roll) with the cheese right there, then the casserole.

To condition tortillas:

Heat about a quarter-inch of oil over medium-high heat in a skillet just large enough to hold tortilla. Test for readiness by dipping an edge of the tortilla in the oil. If small bubbles form around the tortilla, the oil is hot enough. Have a plate large enough to hold the tortillas. You’ll stack them on the plate as they are done.

You’ll condition six tortillas, then dip, fill and roll. Using tongs if possible, lightly fry each tortilla in a skillet with oil until the edges of the tortilla just begin to crisp and tortilla takes on a bit of a golden color, but tortilla doesn’t become totally crisp. The tortilla should be pliable and bendable but the edges a bit firm. See photo, below.

Place one tortilla in oil, immediately turn it over and fry for a few seconds. When the edge begins to firm up and the tortilla shows a few bubbles, turn again and fry for a few seconds more. Tortilla should only have a slight crispness and still be quite flexible. Pick up and allow excess oil to drain. Stack on plate. Work quickly. When six are done, move the plate to your work station, turn the stack of tortillas over so you start with the tortilla you conditioned first and move through the assembly process above. Repeat with the next six tortillas..

When pan is filled, cover pan with foil and bake at 350 degrees for 15 to 20 minutes until hot and warmed through. Uncover for five minutes and allow to crisp up a bit if desired.

While enchiladas are baking, warm remaining sauce until hot. Heat the shredded pork and ready your garnishes and sides, if using. Remove casserole from the oven, place two tortillas and shredded pork on each plate. Add a good spoonful of Ranchero sauce over the enchiladas, garnish as desired.

To prepare family-style:

After the enchiladas are in the casserole dish, pour remaining sauce over the top. Cover as before, baking 15 to 20 minutes, uncover bake an additional five until enchiladas are heated through and sauce is bubbling on the edges.

If you wish to use a “melting” cheese, like a Colby, Cheddar, Colby Jack or Jack cheese on the top, add it after the enchiladas have cooked for the 15 to 20 minutes, remove the cover and sprinkle with cheese. Bake until sauce is bubbling on the edges and cheese is melted.