15 5 inch corn torillas, cut into 1-inch strips
2 tablespoons corn oil
3 garlic cloves, minced
1 medium-size onion, diced
4 jalepenos, stemmed, seeded and minced
3 cans (14 1/2 oz each) diced canned tomatoes
2 cups chicken broth
6 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups shredded Monterey Jack cheese
1/4 cup sour cream
fresh cilantro leaves
Heat oven to 350°. Spray 3 baking sheets with nonstick cooking spray. Place tortilla strips on baking sheets in a single layer. Bake for 15 minutes or until crisp. Remove from oven and set aside.
Place oil in a large skillet over medium-high heat; add garlic, onion, jalapenos. Cook, stirring 3 minutes until softened. Drain the liquid from two of the cans of tomatoes and discard; add tomatoes to pan. Add the third can with the liquid; cook 5 minutes until softened. Stir in broth. Bring to a boil, then lower heat and simmer 20 minutes until thickened. Remove pan from heat; stir in beaten eggs, salt, pepper.
Coat a 13x9 inch baking dish with a little sauce. Put half of 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 minutes until the cheese bubbles. Cool slightly; serve warm or at room temperature. Can be baked ahead, cooled, covered and refrigerated for several hours. To serve, let stand at room temperature briefly, then reheat at 250° until warmed. Cut into squares for serving; put out sour cream and cilantro as garnishes.
Recipe from Family Circle magazine.
Yummy and good. Worth keeping on file for Fridays!