Sausage Chilequiles
- 1/2 cup vegetable oil, you may need more for frying but I try to use as little as possible
- 13 corn tortillas, cut into chunky squares (slice the tortillas lengthwise into four strips piles, then turn and slice the other way. Make sense?)
- 3/4 cup green onions, sliced
- 10 ounces red enchilada sauce (I like Las Palmas)
- 1/2 can black olives, sliced
- 3 grilled sausages, sliced about 1 inch thick
- 10 ounces cheddar cheese, grated
- Heat oil in a heavy skillet over medium high heat.. Addrnrnhalf of the tortillas and cook until slightly crisp, about 3 minutes. rnrnStir in half the onions and cook until the tortillas are crisp, another 2rnrnminutes. Remove using a slotted spoon, drain on paper towels. Repeatrnrnwith the remaining tortillas and onions. Drain oil from skillet if any is left rnrnafter the frying process.
- Return tortilla mixture to skillet. Stir in enchilada sauce, olives, andrnrn sausage slices. Add cheese and simmer on low until melted, 2 to 3 rnrnminutes. Transfer to serving platter or serve straight from the pan.
vegetable oil, corn tortillas, green onions, red enchilada sauce, black olives, sausages, cheddar cheese
Taken from food52.com/recipes/24466-sausage-chilequiles (may not work)