Prep 30 mins
Cook 45 mins
This is a wonderfully spicy casserole of sorts. Because it has cream cheese, strips of tortillas, it could be classified with chilaquiles. This is just amazing! If you need more heat, sprinkle some red pepper flakes in, or some hot sauce of your choice. Tradition calls for either lard or shortening. You can use salad oil, as I do.
- 1 cup minced onion
- 2 tablespoons salad oil
- 4 ounces green chilies, minced
- 1 cup whipping cream
- 1 cup tomato puree
- 12 corn tortillas (cut in thin strips, then fried)
- 2 cups shredded monterey jack cheese
- 2 tablespoons butter or 2 tablespoons margarine
- In a wide frying pan, over medium heat, cook onion in oil until limp; add chiles and cream, and tomatoe puree. Simme for 10 minutes. Add salt, to taste.
- Grease a 2-qt. baking dish and cover the bottom with half of the tortilla chips. Pour half the sauce and half of the shredded cheese. Repeat layers, ending with the cheese. Dot with butter and bake, uncovered, in a 350°F oven for 30 minutes or until hot through.
A major hit with the family! I "cheated" and used unsalted tortilla chips, instead of making my own. This made the prep time much faster. I also added taco seasoned ground beef. I will definitely add this to my list of "regulars".