Yield: 6 Servings
Measure | Ingredient |
---|---|
12 \N | Corn tortillas |
⅓ cup | Lard; or shortening |
1 cup | Onion; minced |
2 tablespoons | Lard; or shortening |
4 \N | Canned green chilies; seeded and minced |
1 cup | Heavy cream |
1 cup | Tomato puree |
\N \N | Salt |
½ pounds | Jack cheese; shredded |
2 tablespoons | Butter |
Cut tortillas into thin strips with scissors or a knife. saute them in lard until crisp but not browned. Drain and set aside.
To make sauce, saute onion in 2 tablespoons lard until transparent; add chilies, cream and tomato puree. Simmer 10 minutes; add salt to taste. Grease a baking dish and cover the bottom with half the tortilla strips. Pour over half the sauce and sprinkle with half the cheese. Repeat layers; dot with butter and bake at 350 degrees F.
for 30 minutes.
From the Sunset Casserole Book. Source: Jim Weller