Stacked Enchilada Pie

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1/4 cup corn or canola oil

10 stale corn tortillas

1 cup minced mild onion

2 1/2 cups Quick Red Chile Sauce, warmed (see recipe)

3 cups grated medium-sharp cheddar cheese

1 cup pitted black olives, halved


1/2 cup Quick Red Chile Sauce, warmed (see recipe)

1/4 cup crema Mexicana, preferably Cacique brand (see Note)

1/2 cup crumbled queso fresco or queso cotija

1 cup romaine leaves, which have been washed, crisped and cut into ribbons

2 teaspoons olive oil

Pinch of salt

2 teaspoons wine vinegar

1 avocado, pitted, peeled and sliced

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