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Presley's Pantry Chilaquiles



– 12 corn tortillas – 3/4 cup vegetable oil – 1/3 cup chopped onion – 1 cup enchilada sauce – 1/3 cup grated California Queso Enchilado – 1/3 cup pre-shredded California Jack – 1/3 cup crumbled California Queso Fresco – 1/4 cup California crema – 2 tablespoons cilantro leaves – Avocado slices
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Cut each tortilla into 8 triangles. In a large skillet, heat oil over medium heat. Add one quarter of the tortilla triangles and fry on either side until crisp and golden. Drain on paper towels. Repeat with remaining tortilla triangles. Discard any oil remaining in skillet.

In the same skillet, sauté onion over medium heat for 1 to 2 minutes. Add tortilla triangles and enchilada sauce; mix well. Cook for a few minutes or until some of the liquid evaporates. Add Queso Enchilado and Jack; mix gently until cheeses melt. Transfer to a serving dish and top with queso fresco, crema, cilantro and avocado slices.

Yield: 4 servings

Recipe created by Nicole Presley for the California Milk Advisory Board

Nutrition Information Per Serving: 626 calories; 46 g fat; 30 mg cholesterol; 711 mg sodium; 44 g carbohydrate; 9.2 g fiber; 13 g protein