12 Corn Tortillas - left out overnight to dry out a bit, quartered or cut into 6 wedges
1 16 oz. jar of
Casa Corona Red Enchilada Sauce
Crema Mexicana or sour cream as a substitute, but thinned with a little water to make easier to drizzle.
Rotisserie chicken – shredded
Corn
oil
Salt
GARNISHES
Cotija cheese or queso fresco
Crema Mexicana or crème fraiche
Chopped Cilantro, red onion, avocado (sliced or roughly chopped)
In a large sauté pan, coat pan generously with corn oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas. Add 2 Tbsp. oil to pan, bring to high heat again. Add your Casa Corona Red Enchilada sauce to your tortilla strips, add your shredded chicken, and let salsa cook for several minutes. Remove from heat, serve, top with your Crema Mexicana, onions and avocado!