Yield: 6 Servings
|⅓ cup||Lard; or shortening|
|1 cup||Onion; minced|
|2 tablespoons||Lard; or shortening|
|4||Canned green chilies; seeded and minced|
|1 cup||Heavy cream|
|1 cup||Tomato puree|
|½ pounds||Jack cheese; shredded|
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