Chilaquiles

Name: Chilaquiles
Ingredients: 2 medium onions, chopped; 1 clove garlic, minced; 2 Tbsp. vegetable oil; 2 (28 oz.) cans whole tomatoes (undrained); 2 (4 oz.) cans whole green chilies, drained and cut into strips; 1/2 tsp. cumin; 1/4 tsp. salt; 1/4 tsp. pepper; 1 (8 oz.) pkg. corn tortillas; vegetable oil; 4 c. shredded Monterey Jack cheese; 1 (8 oz.) carton sour cream (optional)

12 ingredients

9 steps

Ingredients

2 medium onions, chopped
1 clove garlic, minced
2 Tbsp. vegetable oil
2 (28 oz.) cans whole tomatoes (undrained)
2 (4 oz.) cans whole green chilies, drained and cut into strips
1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper
1 (8 oz.) pkg. corn tortillas
vegetable oil
4 c. shredded Monterey Jack cheese
1 (8 oz.) carton sour cream (optional)

Directions

1

Saute onion and garlic in hot oil in Dutch oven until tender. Stir in tomatoes, chilies, cumin, salt and pepper.
2

Cover and simmer 20 minutes.
3

Remove from heat.
4

Cut tortillas into fourths; fry in 1/4-inch hot oil about 5 seconds on each side or until softened.
5

Drain well on paper towels.
6

Layer half each of tortillas, tomato mixture and cheese in a lightly greased 13 x 9 x 2-inch baking dish.
7

Repeat layers.
8

Bake at 350° for 20 to 25 minutes.
9

Serve with sour cream if desired.