We first saw Chilaquiles (Chee-lah-KEE-less) on Simply Recipes forever ago, and knew we had to make some. If you hate the mess of rolling up your enchiladas, you are gonna love this recipe!
24 Corn Tortillas, quarter into wedges
1 lg. and 1 sm. cans of Old El Paso Enchilada Sauce, Red and Mild
Cotija Cheese or Queso Fresco
Crema Mexicana (or just use regular Sour Cream)
Red Onion, chopped
In a dutch oven, add a good inch or so of corn oil and heat to medium high. When oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. If not eating right away, you can put the tortillas on a cookie sheet in the oven at 175 degrees. Pour your oil off, and wipe your pan clean of any browned bits of tortillas. Add your enchilada sauce to your pan at medium heat, and cook for several minutes. Add your fried tortilla quarters to the sauce. Gently turn over the pieces of tortilla until they are all well coated. Cook for a few minutes more and keep turning over until the tortillas become soft. Remove from heat, and now it's time to add the garnishes of your choice! Serves:4
* I made this for Bunko (12 ladies), and did 60 corn tortillas, and 4 large and 1 small cans of enchilada sauce.
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