Chilaquiles

Chilaquiles
Charles Masters
The crispy tortilla chips can made up to 2 days ahead; pull them out and top with Feta, onion, and cilantro when you’re ready to snack.

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Serves 4
preparation
15
minutes
cooking
15
minutes

Ingredients

3/4
cup
olive oil
6
6-inch corn tortillas, cut into wedges
3/4
cup
red enchilada sauce
1/4
cup
crumbled Feta
1/4
small white onion, chopped
1/4
cup
fresh cilantro leaves

Directions

  1. Heat the oil in a large skillet over medium-high heat and fry the tortillas until crisp, 3 to 4 minutes; drain and transfer to a paper towel-lined plate.
  2. Wipe the skillet clean and warm the enchilada sauce and ¼ cup water over medium heat.
  3. Add the crisped tortillas to the skillet and cook until most of the sauce is absorbed, 5 to 6 minutes. Top with the Feta, onion, and cilantro.
Charlyne Mattox
September 2011

Nutritional Information

  • Per Serving
What does this mean? See Nutrition 101.

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