We always keep around enchilada sauce, tortilla chips, and cheese just in case I get sick or don't feel like cooking. Friday night was one of those nights. This is the single easiest recipe in my entire arsenal, so even the worst cook can prepare this amazing dish.
First, find an enchilada sauce you like and stick with it. I prefer El Pinto's medium red, but my mother in-law swears by Rosarita's red, so do a can cutting to see which you like. Next, pick your favorite tortilla chip. Will and I prefer to use a mixture of yellow and white corn, but using just one or the other works well too. Finally, pick your cheese or cheeses. We use a mixture of panela, cheddar, and colby cheeses. You mix together crushed up tortilla chips with just enough sauce to coat the chips, and add a bit of cheese. Keep doing this process until you fill the oven safe container you are mixing this in. Once you finish, just stick it in the microwave or the oven. The only real difference is that you need to add any cheese you want melted on top of the chilaquiles after you heat them through if you choose to use the microwave to do this.
This time, we got everything just right. I grated the cheese in just the right amounts so none of them overpowered the others, Will didn't go overboard with the enchilada sauce, and the tortilla chips soaked up the sauce perfectly.
For those of you who don't like to go vegetarian, chilaquiles are incredibly versatile. You can add leftover shredded chicken or ground beef to the mix with no real problems. For those of you who prefer vegan meals, make sure you get tortilla chips that weren't made with lard and tofu cheese, and you have meals that people will rave about.
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