Prep: 20 Mins Cook: 15 Mins
Layer upon layer of tortilla chips, salsa and grated cheese go into these mouth-watering chilaquiles. Jalapeos, sour cream and avocado finish this zesty dish with cooling creaminess.
Layer upon layer of tortilla chips, salsa and grated cheese go into these mouth-watering chilaquiles. Jalapeños, sour cream and avocado finish this zesty dish with cooling creaminess.

Chilaquiles

Ingredients

Directions

PREHEAT oven to 350°F.

ADD vegetable oil to 1-inch depth in medium skillet; heat over high heat for 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 soak.

REMOVE all but 1 tablespoon oil from skillet. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 3 to 4 minutes.

LAYER half of tortilla strips in ungreased 13 x 9-inch baking dish. Top with half of salsa mixture and half of cheese; repeat layers. Bake for 10 to 15 minutes or until cheese is melted. Top with jalape
PREHEAT oven to 350°F.

ADD vegetable oil to 1-inch depth in medium skillet; heat over high heat for 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 soak.

REMOVE all but 1 tablespoon oil from skillet. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 3 to 4 minutes.

LAYER half of tortilla strips in ungreased 13 x 9-inch baking dish. Top with half of salsa mixture and half of cheese; repeat layers. Bake for 10 to 15 minutes or until cheese is melted. Top with jalape
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