| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Mexican | Veg10 | 12 | servings |
INGREDIENTS
| 48 | Stale corn tortillas at least 2 days old | |
| 2 | c | Vegetable oil |
| Basic Cooked Tomato Sauce made with; chipotles en adobo* | ||
| ; chiles | ||
| 1 | c | Quesillo de Oaxaca; mozzarella or |
| ; Monterey, Jack | ||
| ; cheese grated | ||
| 2 | tb | Dried Mexican oregano |
| 1 | c | Queso fresco/ranchero or farmer or dry; cottage cheese |
| ; crumb | ||
| 2 | c | Crema* or sour cream |
INSTRUCTIONS
1. Preheat oven to 375 2. Stack some of the tortillas and cut through them into sixths (pie style). continue with the rest. Heat the oil in a large skillet, fry the tortilla pieces, and drain them on paper towels. They must remain chewy in the sauce so don't let them get too crisp - chewiness is essential to this dish. 3. Mix the tortilla chips, tomato sauce, shredded cheese, and dried oregano. 4. Immediately pour the mixture into a greased shallow casserole and bake for about 35 mintes, until browned and bubbly. Scoop onto plates, topping each portion with some crumbled cheese and a spoonful of crema or sour cream. Variation: Prepare chilaquiles with Basic Cooked Tomatillo Sauce* for a delectable, traditional change. * Basic Cooked Tomato Sauce recipe entered separately * Crema recipe entered separately * Basic Cooked Tomatillo Sauce recipe entered separately Per serving: 321 Calories (kcal); 36g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Recipe by: Meatless Mexican Home Cooking ~ Nancy Zaslavsky Converted by MM_Buster v2.0n.
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