Yield: Serves 6.
Excellent served with barbecued chicken. For a spicier dish, add a dash of cayenne to the sauce.
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- 1 cup chopped onion
- 1 garlic clove, minced
- 2 tablespoons oil
- 3 cans (8 ounces each) tomato sauce
- 1 can (3 or 4 ounces) green chilies, diced or sliced
- 1 dozen corn tortillas
- 2 cups grated Monterey Jack cheese
- 1 cup sour cream
Sauté onion and garlic in oil. Add tomato sauce and green chilies. Cut tortillas in quarters and arrange in a layer in a 2quart round baking dish. Spoon on some sauce and sprinkle with cheese. Repeat until dish is filled, ending with cheese. Spread a thin layer of sour cream on top. Bake at 350 degrees F for 30 minutes, or until bubbly.