Ingredients
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 3 cups red chile sauce (homemade or store-bought)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup refried beans (optional)
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
Equipment Needed
- Large skillet
- Baking dish (9×13 inches)
- Mixing bowls
- Cooking spoon
- Saucepan
- Oven
Step-by-Step Instructions
To start, I heat a tablespoon of oil in my large skillet over medium heat and sauté the diced onion until it’s soft and translucent—this usually takes about 5 minutes. Next, I add the minced garlic and cook until fragrant. While that aroma fills the kitchen, I prepare my red chile sauce in a separate saucepan if I’m making it homemade. Once it’s all ready, I take my corn tortillas and lightly fry them in the skillet for a few seconds on each side just until they’re pliable. This step is crucial because it helps prevent them from breaking when I stack them later. (See the next page below to continue steps…)