| 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
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