Cut tortillas into wedges. Fry them, several at a time, in hot oil for few seconds until crisp. Drain and transfer to a plate lined with paper towel to soak up excess oil.

Wipe the skillet with a paper towel. Add enchilada sauce and 1/4 cup water and warm over medium heat. Add tortilla wedges to the sauce and cook for a few minutes, until tortilla starts softening.

Turn the heat off, top with cheese blend, cover and leave for a few minutes, until cheese melts.

Transfer to serving plates and top with diced avocado, chopped purple onion and fresh cilantro leaves. Optional: sprinkle with some crumbled queso fresco, feta or mozzarella cheese.