Chilaquiles

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1. 1
   Line a sheet pan or large plate with paper towels. Stack 8 corn tortillas and cut them into quarters.
2. 2
   In a large skillet set over medium heat, warm the cooking oil until shimmering***. Add two layers of tortilla quarters at a time and fry, turning as needed, until lightly browned and slightly crunchy, about 1 minute on each side. Transfer the tortilla quarters to the paper towel-lined plate to drain. Repeat with the remaining tortilla quarters.
3. 3
   Warm the red enchilada sauce in a large saucepan.
4. 4
   Divide tortilla chips between two large plates. Divide the warm sauce equally, drizzling it over the tortilla chips on each plate.
5. 5
   Sprinkle each plate equally with the shredded Oaxaca cheese, crumbled queso fresco, fresh cilantro leaves, sliced green onions, diced avocado, and Mexican crema.**** Enjoy the ridiculously yummy contrasting flavors, textures, and temperatures immediately!