Sloppy Enchilada (Chilaquiles, Our Way)
Now I believe the way we make ours is far different than how restaurants make theirs. And the kids always say they prefer ours over theirs any day :D
4 - 5corn tortillas per person
15 oz can(s)red enchilada sauce (we use las palmas, medium)
7 3/4 oz can(s)el pato sauce (optional)
15 oz can(s)whole black olives, cut in half, setting some aside for topping
3 ccheddar cheese, grated, setting some aside for topping
·sour cream (optional)
·fresh cilantro, coarsely chopped (optional)
How to Make Sloppy Enchilada (Chilaquiles, Our Way)
- Heat oil in a large skillet. 1/3 cup is an estimation, depending on the size of the pan. Use enough to cover bottom of the pan to about an 1/8 of an inch.
Stack several or all corn tortillas & cut into triangles. Once oil is hot, add tortilla's. Cook until at least 1/2 are crispy, turning every so often. If there is too much oil in the pan after you've cooked them to your satisfaction, try to drain or remove the excess. Some is okay & will just get mixed in with the other ingredients.