Chilaquiles Rojos

Ingredients

• 10 corn tortillas, cut into triangles
• Vegetable oil
• 1 (14-ounce) can of enchilada sauce
• 1/2 cup shredded Pepper Jack cheese
• 2 tablespoons cotija cheese, crumbled
• Two fried eggs, as topping
• 1/2 avocado, cubed, as garnish

Directions

1. To a saucepan, set over medium heat, add a few tablespoons of vegetable oil. When hot, add the slices of tortillas, in batches, and fry until the tortillas are crispy. Transfer to a bed of paper towels and repeat with the remaining triangles of tortillas.
2. To a medium skillet, set over medium heat, add the enchilada sauce. Cook until it’s reached a simmer and thickened, about 5 to 8 minutes. Give it a taste and adjust any of the seasoning according to taste.
3. Add the chips or freshly fried tortillas to the sauce and toss until thoroughly coated. Cook for an additional 2 to 3 minutes. Add the cheese and cover the pan until the cheese has melted, about 2 minutes. Top with cotija cheese, fried eggs and avocado.

Serves 4 to 6, as an appetizer