Diego's chilaquiles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | Diced yellow onion | |
| 1 | can | Corn; drained |
| 1 | Diced green bell pepper | |
| 1 | Diced jalepeno pepper | |
| Oregano; chili powder, black | ||
| ; pepper to taste | ||
| 2 | Bay leaves | |
| 3 | Dozen corn tortillas; sliced and fried | |
| 1 | large | Can red enchilada sauce |
| 2 | cups | Shredded cheddar cheese |
| 2 | cups | Shredded jack cheese |
| 1 | large | Chopped tomato |
Directions
Directions: Slice the tortillas into thin strips and fry in vegetable oil just until crisp and lightly golden. Drain and set aside. In a large skillet heat the olive oil. Add the onion and corn and saut‚ over high heat. Add the green bell pepper, jalapeno, oregano, chili powder, bay leaves, and black pepper. Saut‚ for about 5 minutes for the flavors to incorporate. In a large bowl, combine the fried tortilla strips, ½ can of enchilada sauce, cheddar cheese, jack cheese, tomato and vegetable mixture.
Mix well. Add more enchilada sauce if needed. Place mixture into casserole dish and bake at 350 degrees for 30 minutes or until crispy on top. Garnish with chopped cilantro and one fried egg (optional).
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