Chilaquiles

Name: Chilaquiles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1/4 cup neutral flavored cooking oil ($0.16); 8 white or yellow corn tortillas (8-inch)* ($0.53); 1/4 tsp salt ($0.02); 1 10oz. can red enchilada sauce** ($1.06); 1/4 cup crumbled queso fresco ($0.57); 1/2 cup shredded Oaxaca cheese ($0.80); 1/4 cup fresh cilantro leaves ($0.11); 1/3 cup sliced green onions ($0.35); 1 avocado, diced ($0.96); 2 Tbsp Mexican crema ($0.27)

Description: These budget-friendly bad boys are made with crispy, homemade tortilla chips soaked in a flavorful red enchilada sauce and served with loads of toppings.

Prep Time: 5

Cook Time: 10

Ingredients

1/4 cup neutral flavored cooking oil ($0.16)
8 white or yellow corn tortillas (8-inch)* ($0.53)
1/4 tsp salt ($0.02)
1 10oz. can red enchilada sauce** ($1.06)
1/4 cup crumbled queso fresco ($0.57)
1/2 cup shredded Oaxaca cheese ($0.80)
1/4 cup fresh cilantro leaves ($0.11)
1/3 cup sliced green onions ($0.35)
1 avocado, diced ($0.96)
2 Tbsp Mexican crema ($0.27)

Instructions

Line a sheet pan or large plate with paper towels. Stack 8 corn tortillas and cut them into quarters.
In a large skillet set over medium heat, warm the cooking oil until shimmering***. Add two layers of tortilla quarters at a time and fry, turning as needed, until lightly browned and slightly crunchy, about 1 minute on each side. Transfer the tortilla quarters to the paper towel-lined plate to drain. Repeat with the remaining tortilla quarters.
Warm the red enchilada sauce in a large saucepan.
Divide tortilla chips between two large plates. Divide the warm sauce equally, drizzling it over the tortilla chips on each plate.
Sprinkle each plate equally with the shredded Oaxaca cheese, crumbled queso fresco, fresh cilantro leaves, sliced green onions, diced avocado, and Mexican crema.**** Enjoy the ridiculously yummy contrasting flavors, textures, and temperatures immediately!