Chilaquiles

• 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)

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 350u0b0 for 20 to 25 minutes.
9. Serve with sour cream if desired.

onions, clove garlic, vegetable oil, tomatoes, green chilies, cumin, salt, pepper, corn tortillas, vegetable oil, shredded monterey jack cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1921 (may not work)