Roxy15
New member
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.
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.
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