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Place flour in a large mixing bowl. Add salt.
Slowly add the water and knead with your hands until a smooth dough consistency is reached. Dough should not stick to your hands.
Cover with a damp cloth and leave to rest for 20 minutes.
After 20 minutes, divide the prepared dough in equal portions of about the size of a golf ball, (always keep covered with the cloth to avoid the dough from drying out).
If you are using your tortilla press, press the handle slowly until you have a smaller tortilla of about 5 mm thick. (Remember to use the plastic sheets!) If you don’t have a tortilla press, place the masa in between 2 plastic sheets and press with a heavy pot or chopping board.
Place your filling on 2 sides and fold as an empanada.
Cut in half and close securely pressing all sides.
In a medium skillet, heat oil and fry until golden brown.
Heat the salsa and pour over the filled chilaquiles.
Drizzle with sour cream and shredded cheese.