Recipe: Chilaquiles

Chilaquiles

2 large onions, coarsely chopped
3 cloves garlic, chopped
1/2 cup olive oil
2 (10 oz) cans tomatoes and green chiles, undrained
1 (16 oz) can tomatoes, undrained
1 tablespoon coriander
Salt to taste
24 corn tortillas
Shortening or corn oil
2 pounds Monterey Jack cheese, grated
2 cups sour cream

Saut onion and garlic in olive oil until tender. Add tomatoes, coriander and salt. Simmer uncovered approximately 10 minutes.

In a separate skillet, heat shortening or corn oil. Dip tortillas one at a time into hot oil until softened. Stack tortillas on paper towels and cut into fourths.

In a 9x13 inch baking dish, layer tortillas, sauce and cheese. This may be refrigerated or frozen ahead. When ready to serve, bake at 350 degrees for 20 to 30 minutes or until hot. Serve with sour cream as a garnish.