Corn Tortilla Strip Casserole

CHILAQUILES

15 corn tortillas, cut into strips 2 tbs corn oil 3 garlic cloves, minced 1 onion, diced 4 jalapenos, seeded and minced 3 cans diced tomatoes 2 cups chicken broth 6 eggs, beaten 1/2 tsp salt 1/4 tsp pepper 2 1/2 cups shredded Monterey Jack cheese 1/4 cup sour cream 1/4 cup chopped cilantro leaves

Heat oven to 350 degrees.* Place tortilla strips on 3 baking sheets coated with cooking spray. Bake 15 min. or until crisp. Remove from oven and set aside. Place oil in a skillet and heat. Add garlic, onion, and jalapenos, cook until softened. Drain liquid from 2 cans of tomatoes and discard, add tomatoes to pan. Add third can tomatoes with liquid, cook until softened. Stir in broth, bring to a boil, then lower heat and simmer 20 min. or until thickened. Remove pan from heat, stir in eggs, pepper and salt.

Coat a baking dish with a little sauce. Put half the tortilla strips on top of the sauce and spoon half of the sauce on top. Sprinkle with half of the cheese. Repeat layering. Cover with foil and bake 20 min. or until cheese bubbles. Cool slightly. Serve warm or at room temp. CUT INTO SQUARES FOR SERVING, PUT OUT SOUR CREAM AND CILANTRO FOR GARNISHES. Makes 8 servings.*

Contributed by :

 * Catsrecipes Y-Group