I often have leftover enchilada sauce, tortillas, and veggies after serving a Mexican meal. This Chilaquiles recipe is a great way to put those ingredients to use in an easy, stovetop dish.
- 9 corn tortillas
- 1/4 c olive oil
- dash sea salt
- 1 medium onion, thinly sliced
- 1 medium bell pepper, sliced
- 1 c seitan, cut in small pieces
- 1 1/2 c red enchilada sauce (mild)
- 1 1/2 c Colby-Jack cheese, shredded
- 1/2 c ripe olives, sliced
- Cut each tortilla into 8 wedges using kitchen sheers.
- In a large skillet, heat the olive oil over medium heat. Add tortilla wedges and stir them in the oil until crisp and brown. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
- In same skillet over medium heat, add onions, bell peppers and seitan; saute 4-5 minutes in the residual oil. Stir in enchilada sauce and bring to simmering.
- Turn off burner and gently stir in tortilla strips. Scatter shredded cheese on top. Sprinkle with olives and serve immediately. If desired, dollop each serving with sour cream.