Things You'll Need:
- Vegetable oil
- 12 (6-inch) corn tortillas, cut into 1-inch strips
- 1 c. (1 small) chopped onion
- 1 3/4 c. (16-ounce jar) Ortega® Thick & Chunky Salsa
- 1 1/4 c. (10-ounce can) Ortega® Enchilada Sauce
- 1 1/2 c. (6 ounces) Sargento® Fancy Shredded Monterey Jack or ChefStyle Shredded Mild Cheddar Cheese, divided
- 1/4 cup Ortega® Pickled Jalapeño Slices
- Sour cream (optional)
- Sliced avocado (optional)
- Tongs
- Spatulas
- Spatulas
- Skillets
- Skillets
- Baking Dishes
- Groceries
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Step 1
Preheat your oven to 350º F.
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Step 2
Add vegetable oil to 1-inch depth in medium skillet and heat over high heat for 3 to 4 minutes.
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Step 3
Place tortilla strips in oil; fry, turning frequently with tongs, until light golden brown. Remove from skillet; place on paper towels to soak.
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Step 4
Remove all but 1 tbsp. oil from skillet.
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Step 5
Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender.
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Step 6
Stir in salsa and enchilada sauce. Bring to a boil. Reduce heat to low and cook, stirring frequently, for 3 to 4 minutes.
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Step 7
Layer half of the tortilla strips in an ungreased 13 x 9-inch baking dish.
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Step 8
Top with half of the salsa mixture and half of the cheese. Repeat layers with remaining ingredients.
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Step 9
Bake for 10 to 15 minutes or until cheese is melted.
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Step 10
Top with jalapeños, sour cream and avocado just before serving.
