SLOPPY ENCHILADA (CHILAQUILES, OUR WAY)
This recipe actually was taught to me by my husband John (who is Mexican-American) many yrs ago. I believe he learned it from his mother, who, of course, learned it from hers. After our children got old enough to appreciate these types of dishes is when he started making it. We didn't have it ALL the time so it took awhile before I was willing to take it over. We have 4 children (all are grown now) & only one doesn't particularly like it. 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
Provided by Leanne Macias @luvs2pardy
Categories Other Main Dishes
Number Of Ingredients 8
Steps:
- 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.
- Add the sauce(s) & stir.
- Add cheese & olives. Stir all together & heat til cheese is melted. This is the time to add any other ingredients you have chosen.
- After plating top w/some cheese, olives, a dollop of sour cream & cilantro.
- Added note: Sometimes I will add to the pan diced onions, chopped cilantro (at the end of heating everything else) and/or cooked meat such as hamburger, shredded chicken or pork.
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