Chilaquiles with Texas Squash - Cook with Michael

Ingredients

• 7 corn tortillas.
• 1 each yellow squash and zucchini, halved and sliced thin.
• 1/3 cup corn oil.
• 1½ cups of your favorite salsa – red or green.
• ½ cup chicken or vegetable stock.
• ¼ cup Crema Mexicana (crème fraîche or sour cream may be substituted).
• 1 cup shredded Queso Blanco or Monterrey Jack cheese.
• Salt, to taste.
• Thinly sliced red or white onion rings for garnish.