Description
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 (16 ounces) salsa - thick & chunky
  
• 1 can (10 ounces) Las Palmas Enchilada Sauce
  
• 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

Preparation
Preparation time: 20 minutes | Cooking time: 15 minutes

PREHEAT oven to 350°F.

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.

NOTE: 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.

Nutrition
no information available

Serves
Serves 8

Variations
no information available