Chipotle Chilaquiles

• 2 tablespoons vegetable oil
• 18 corn tortillas cut into wedges
• 26 ounces crushed tomatoes
• 1 knorr chicken flavor bouillon cube
• 2 chorizo sausage links, crumbled
• 1 Knorr Onion Minicubes
• 1 knorr garlic minicub
• 2 knorr chipotl minicub
• 1/3 cup crema mexican or sour cream
• 1/4 cup queso blanco
• vegetable oil additional, for frying tortillas

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Stir in tomatoes and Knorr(R) Chicken flavor Bouillon Cube and bring to a boil. Reduce heat and simmer covered 15 minutes.
2. Heat oil in a deep skillet or saucepot and fry tortilla wedges, in batches, until golden; drain on paper towels.
3. Brown chorizo in a small skillet over medium heat, stirring occasionally.
4. Remove tomato mixture from heat and stir in Knorr(R) Onion MiniCube, Knorr(R) Garlic MiniCube and Knorr(R) Chipotle MiniCubes. Add tortillas, stirring to coat. Simmer about 1 minute or until tortillas are slightly softened.
5. Layer half the tortillas on a serving platter. Top with half the chorizo; repeat.
6. Serve drizzled with crema and sprinkle with cheese.

vegetable oil, corn tortillas, tomatoes, sausage links, onion, knorr garlic, crema mexican, queso blanco, vegetable oil

Taken from www.yummly.com/recipe/Chipotle-chilaquiles-304641 (may not work)