Chilaquiles
Layer upon layer of tortilla chips, salsa and grated cheese go into this mouthwatering chilaquiles. Jalapeños, sour cream and avocado finish this dish with zest and cooling creaminess.
Ingredients
- Vegetable oil
- 12 6-inch corn tortillas, cut into 1-inch strips
- 1 cup chopped onion
- 1 jar salsa — thick & chunky 16 ounces
- 1 can Las Palmas Enchilada Sauce 10 ounces
- 1 1/2 cups shredded Monterey Jack or mild cheddar cheese
- 1/4 cup sliced pickled jalapeños
- 1 cup sour cream optional
- 2 avocados pitted and sliced
Instructions
- PREHEAT oven to 350ºF.
- POUR vegetable oil to 1-inch depth in medium skillet; heat over high heat 3 to 4 minutes. Place tortilla strips in oil; fry, turning frequently with tongs, until light golden brown. Remove from skillet; place on paper towels to drain.
- REMOVE all but 1 tablespoon oil from skillet. Add onion; cook, stirring occasionally, 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Bring to boil. Reduce heat to low; cook, stirring frequently, 3 to 4 minutes.
- LAYER half of tortilla strips in ungreased 13- by 9-inch baking dish. Top with half of salsa mixture and half of cheese; repeat layers. Bake 10 to 15 minutes or until cheese is melted. Top with jalapeños, sour cream and avocado just before serving.
Notes
Frying step may be eliminated by using tortilla chips or breaking taco or tostada shells into small pieces and using them in place of tortilla strips for a quick and easy alternative.