Chilaquiles

[Roxy15]

Chilaquiles:

 

8 Handful Tortilla Chips-(Generous)

Enchilada Sauce

2 Cups Hot Water

16 T. Powdered Chili

4 T. Lard

2 T. Flour

1 Tsp. Salt

4-oz.s Shredded Monterey Jack Cheese

4-oz.s Shredded Chihuahua Cheese

Sour Cream

 

Combine the water and Chili Powder and set aside for 1-2 hours

 

Heat the lard and flour to make a light brown roux; add salt and chili water. Simmer 20-30 minutes until smooth and thickened.

 

Toss the cheeses together.

 

Divide the chips into each of 8 au gratin dishes. Spoon sauce liberally over chips.

 

Top with 2-3 dabs of sour cream and cover with cheese, drizzle each with about 1 tablespoon of the sauce.

 

Bake at 375 degrees until cheese melts and contents bubble.

 

Serve with sour cream, tomatoes and cilantro as a side.