1 cup chopped onion
1 garlic clove, minced
2 tablespoons oil
3 cans (8 ounces each) tomato sauce
1 can (3 or 4 ounces) green chilies, diced or sliced
1 dozen corn tortillas
2 cups grated Monterey Jack cheese
1 cup sour cream


Saute onion and garlic in oil. Add tomato sauce and green chilies. Cut tortillas in quarters and arrange in a layer in a 2quart round baking dish. Spoon on some sauce and sprinkle with cheese. Repeat until dish is filled, ending with cheese. Spread a thin layer of sour cream on top. Bake at 350 degrees F for 30 minutes, or until bubbly.


Serves 6.

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