Chilaquilles

From Yankee Magazine's Great New England Recipes

Miscellaneous Recipes

Yield: Serves 6.

Excellent served with barbecued chicken. For a spicier dish, add a dash of cayenne to the sauce.

• 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.

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