Chilaquilles

• 2 onions, chopped
• 1 clove garlic, minced
• fat for cooking
• 2 large cans tomatoes
• salt and pepper
• 1 can green chili peppers, chopped
• 1 doz. tortillas
• 2 lb. grated Monterey Jack cheese
• 1 pt. sour cream

1. Saute onions and garlic in 2 tablespoons fat until clear.
2. Add tomatoes, salt and pepper.
3. Simmer until tomatoes are cooked.
4. Add peppers.
5. Cut tortillas in fourths and dip in hot fat.
6. Remove immediately and drain on paper towels.
7. Put a layer of tortillas in baking dish, layer of sauce, then layer of grated cheese.
8. Continue until dish is filled.
9. Heat in 375u0b0 oven until cheese melts (30 to 45 minutes).
10. Just before serving, top with sour cream.
11. Serves 8 to 10.
12. Use large Pyrex baking dish or two small ones.

onions, clove garlic, cooking, tomatoes, salt, green chili peppers, tortillas, grated monterey, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=180070 (may not work)