Recipe Instructions:
Ingredients:
• 8 corn tortillas, cut into triangles
• Vegetable oil for frying
• 1 cup salsa verde or red salsa
• 1 cup shredded cooked chicken (optional)
• 1/2 cup shredded cheese (queso fresco or Monterey Jack)
• 1/4 cup diced onion
• Crema (Mexican sour cream) or regular sour cream, for serving
• Chopped cilantro, for garnish
Instructions:
1. In a large skillet, heat vegetable oil over medium-high heat.
2. Fry tortilla triangles in batches until golden and crispy, about 1-2 minutes per batch. Drain on paper towels.
3. Remove excess oil from skillet, leaving about 1 tablespoon.
4. Add salsa to the skillet and bring to a simmer.
5. Stir in shredded chicken (if using) and cooked tortilla triangles until coated in the sauce.
6. Sprinkle shredded cheese over the mixture and cover the skillet. Cook for 2-3 minutes until cheese is melted.
7. Remove from heat and sprinkle diced onion over the top.
8. Serve chilaquiles hot, topped with crema and chopped cilantro.
