Tortilla "dry Soup" Casserole ( Sopa Seca De Tortilla

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.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  cup  minced onion
• 2  tablespoons  salad oil
• 4  ounces green chilies, minced
• 1  cup  whipping cream
• 1  cup tomato puree
•  salt
• 12  corn tortillas (cut in thin strips, then fried)
• 2  cups  shredded monterey jack cheese
• 2  tablespoons butter or 2  tablespoons margarine

Directions

1. 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.
2. 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.