These budget-friendly bad boys are made with crispy, homemade tortilla chips soaked in a flavorful red enchilada sauce and served with loads of toppings.
Line a sheet pan or large plate with paper towels. Stack 8 corn tortillas and cut them into quarters.
In a large skillet set over medium heat, warm the cooking oil until shimmering. Add two layers of tortilla quarters at a time and fry, turning as needed, until lightly browned and slightly crunchy, about 1 minute on each side. Transfer the tortilla quarters to the paper towel-lined plate to drain. Repeat with the remaining tortilla quarters.
Warm the red enchilada sauce* in a large saucepan.
Divide tortilla chips between two large plates. Divide the warm sauce equally, drizzling it over the tortilla chips on each plate.
Sprinkle each plate equally with the shredded Oaxaca cheese, crumbled queso fresco, fresh cilantro leaves, sliced green onions, diced avocado, and Mexican crema. Enjoy the ridiculously yummy contrasting flavors, textures, and temperatures immediately!
*Yvette Marquez-Shapnack's recipe for Red Chile Sauce from her new cookbook, Muy Bueno Fiestas.Ingredients1⁄4 lb dried California or New Mexico red chiles 3 cups water 3 tablespoons all-purpose flour 2 cloves garlic, coarsely chopped 11⁄2 teaspoons salt Olive oil, for cookingDirectionsRemove the stems, seeds, and veins from the chiles, then put them into a colander and rinse well under cool running water.In a saucepan over high heat, combine the chiles with water to cover and bring to a boil. Reduce the heat to medium, cover, and simmer for 10 minutes.Using tongs, turn the chiles over so they will soften evenly, re-cover, and continue to simmer until softened, about 10 minutes longer. Drain well, discard the water, and let cool for several minutes before blending.In a blender, combine the cooled chiles, water, flour, garlic, and salt and purée until smooth. Pass the sauce through a fine-mesh sieve set over a bowl to remove the skins and seeds. Discard the solids in the sieve. Use immediately, or transfer to an airtight container and store in the refrigerator for up to 1 week or in the freezer for up to 6 months.