Preheat your oven to 350℉ and spray a 9x13-inch casserole dish with nonstick cooking spray.

Add ½ cup of enchilada sauce to the bottom of the casserole dish.

Add the shredded cheeses to a bowl, mix, and set aside.

Heat a large skillet over low/medium heat. Add avocado oil. When the oil is fragrant, add 2 corn tortillas at a time to the skillet, heating them on both sides so they become pliable, about 1-2 minutes.

When the tortillas are warm and can be rolled without breaking, place them into the middle of a clean kitchen towel. Fold the towel around the tortillas to keep them warm.

Once all the tortillas are heated through, stuff the enchiladas. Place one tortilla on your work surface and add ¼ cup of the shredded cheeses and 1 tablespoons of diced onion to the middle and roll the tortilla. Place them seam-side down in the enchilada sauce in the bottom of the casserole dish. Continue until you have used all the tortillas.

Then, pour the rest of the enchilada sauce over the prepared enchiladas and cover with the rest of the shredded cheese.

Bake enchiladas at 350ºF for 30 minutes.

Remove from the oven and sprinkle with the queso fresco. Enjoy!