Prep and Cook Time assumes that you already have the red chile sauce.
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Corn Tortilla Chips – Homemade tortilla chips work best because they tend to be a little thicker than storebought. I make homemade corn tortillas, then cut each tortilla into six wedges and bake in 350ºF oven (turning once) until crisp (about 5 – 7 minutes). You can use storebought chips, just make sure they are not too thin. Thin chips fall apart and become mushy. Thicker chips work best.
Chile Sauce – I use New Mexico red chile (of course), but you could use your favorite enchilada sauce or salsa – red or green. It doesn’t need to be spicy, just tasty. You can also make your own New Mexico red chile from powder or from red chile pods.
Cheese – A Mexican cheese is best, but Monterey Jack or Cheddar work great. I personally stay away from a stronger cheese like feta. It overwhelms the simplicity of this dish IMO.
Recipe author: MJ of MJ's Kitchen