1 Onion; chopped
12 Corn tortillas; cut in 4ths
1 c Sour cream
1 cl Garlic; minced
1 1/4 lb Cheddar cheese; grated
16 oz Can diced tomatoes
1 cn Ortega chiles; cut in strips
Oil; for frying
Using 2 tb oil, saute onion and garlic until clear. Add tomatoes,
salt, and pepper--simmer until tomatoes are cooked. Add sliced
peppers to mixture. Dip tortilla pieces in hot oil for about 2
seconds, do not crisp--drain on paper towels. Using a 3 qt baking
dish, place a layer of tortillas in dish. Top with sauce and grated
cheese. Repeat until the dish is filled, ending with cheese. Cover
with sour cream and bake at 350°F for about 20 minutes.
Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995
