Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Line a plate with paper towels.
Combine refried beans and 1/4 cup water in a small saucepan over low heat.
Combine salsa con queso and 2 tablespoons of water in a second saucepan and heat over low heat.
Combine enchilada sauce and mild sauce in a third saucepan and heat over low heat.
Preheat vegetable oil in a large skillet over medium-high heat. Add tortilla chips to the skillet, making sure to not overcrowd. Cook for 4 minutes, flipping halfway through. Use tongs and transfer chips to the paper towel-lined plate; sprinkle with salt. Repeat with remaining chips.
Divide chips between 4 serving dishes. Scatter beans on top of chips, drizzle with cheese, then drizzle with red sauce. Serve immediately.
Nutrition Facts (per serving)
| 613 | Calories |
| 38g | Fat |
| 61g | Carbs |
| 12g | Protein |
