Name: Chilaquiles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Latin
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)

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.

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

1 Line a sheet pan or large plate with paper towels. Stack 8 corn tortillas and cut them into quarters.

2 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.

3 Warm the red enchilada sauce in a large saucepan.

4 Divide tortilla chips between two large plates. Divide the warm sauce equally, drizzling it over the tortilla chips on each plate.

5 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!