A classic layered baked dish with all the flavors of chilaquilles—tortillas, a spicy tomato-chile sauce, and lots of melted cheese, all topped with sour cream.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 | Onions (Chopped) |
| 1 clove | Garlic (Minced) |
| As needed | Fat (for sauteing & frying) |
| 2 large cans | Tomatoes (approx. 28 oz each) |
| To taste | Salt & Pepper |
| 1 can | Green Chili Peppers - mild (Cut in strips) |
| 1 dozen | Tortillas (Cut in fourths) |
| 2 lb. | Grated Cheese (Monterey Jack) |
| 1 pt. | Sour Cream (for topping) |
Instructions
- For the Sauce: In a large pot, sauté the onions and garlic in a few tablespoons of fat until clear. Add the tomatoes, salt, and pepper. Simmer until the tomatoes are cooked and the sauce has thickened (15-20 minutes). Stir in the green chili pepper strips.
- For the Tortillas: While the sauce simmers, heat about 1/2 inch of fat in a separate skillet. Cut the tortillas into fourths. Fry them in the hot fat in batches for 30-60 seconds, just until softened. Drain on paper towels.
- Assemble: Preheat the oven to 350°F. In a large, greased baking dish, place a layer of the fried tortillas, followed by a layer of the sauce, and a layer of grated cheese.
- Repeat the layers until the dish is full, ending with a final layer of cheese on top.
- Bake: Bake for 20-30 minutes, or until the cheese is melted and the dish is hot and bubbly.
- Serve topped with sour cream.
Note
The instruction to “dip in hot fat” is a classic method to soften the tortillas and prevent them from getting mushy in the baked dish.
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