These are the easiest chilaquiles made gluten and dairy free!
Set the chips aside and start the sauce. In a large cast skillet (I prefer cast iron) add the enchilada sauce and Pace Picante sauce. Heat through, once a light simmer starts turn the heat off and add all of your chips smothering them in the sauce. Top with your shredded cheese.
This is such an easy delicious recipe and you can enjoy for any meal. We will be eating this for breakfast with eggs on top very soon. Enjoy!