Tortilla-cheese casserole

6 servings

Ingredients

Quantity Ingredient
Vegetable oil, for frying
6 Corn tortillas
1½ cup Shredded cooked chicken
2 cups Grated Monterey Jack cheese
1 small Onion, chopped
2 cloves Garlic, chopped
1 Jalapeno or serrano chile,
. roasted, seeded and
. chopped
2 tablespoons Vegetable oil
¼ cup Chopped fresh cilantro
6 Tomatillos, husked and
. parboiled 5 minutes
2 cups Sour cream
Salt & freshly ground
. black pepper

Directions

Preheat oven to 325øF. Heat an inch or 2 of oil in wok or heavy skillet to 350øF.

Cut tortillas in half and then into ¼-inch strips at right angles to the cut. Fry strips a few at a time for 1 to 2 minutes until very crisp. Remove with skimmer and drain on paper towels.

Combine strips with chicken and cheese in buttered 13-by-9-inch baking pan.

Saute onion, garlic and chile in 2 tablespoons oil for 3 to 5 minutes until vegetables are softened. Put in blend- er with cilantro, tomatillos and sour cream and puree until smooth. Taste for seasoning. Pour sauce over top of casserole, cover with foil or lid and bake about 20 minutes until flavors are blended and cheese is melted.

Nutritional analyis per serving: 389 calories, 26 grams fat, 22 grams carbohydrates, 77 milligrams choles- terol, 143 milligrams sodium, 60 per- cent of calories from fat. ** Fort Worth Star Telegram - Food section - 5 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-22-95

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