Chilaquiles
From Vegetarian Epicure II

This makes a great casserole, but lately we have just been making the sauce, dropping it on tortilla chips and mmm mmm mmm.

10 corn tortillas (these are supposed to be cut up and fried, but we just use our favorite chips instead.)
1 lb of tomatillos
1 1/2 lbs of tomatoes (here I use two cans of red tomatoes)
2 onions (diced)
2 tbs olive oil
3/4 cup diced chilis (the long green ones, one will probably do)
2-3 jalapeno peppers or your favorite hot spicy peppers (chopped finely)
2 Tbs chopped fresh cilantro (chopped)
1/2 tsp sugar (depends on my mood as to whether I do this)
salt to taste

Peel the dry skins off the tomatillos, wash and pop into boiling water.
Boil for 7 minutes. At this time they should be starting to split.
Drain and puree in a blender

Add the tomatoes to the blender
Use a large fry-pan to saute the onions in the olive oil.
Add tomatillos, tomatoes, green chiles and jalapenos.
Also add salt, cilantro and sugar
Simmer for 10 minutes. Season as necessary

Serve on a bed of tortilla chips.
Top with wonderful things
-chopped boiled eggs
-chopped green onions
-sour cream
-cheese

PS: for the casserole
Prepare this sause
Grate 1 lb of cheese (a combination of your favorites)
1/2 cup milk
1/2 cup sour cream
Bag of tortilla chips

Pretend you are making lasagne.
Prepare a casserole dish. I use a 9x13 pyrex dish
lay a little sauce on the bottom.
Then cover with a layer of tortilla chips,
cover that with 1/3 of the cheese
cover that with 1/3 of the remaining sauce
Repeat until you have 3 layers

Combine the milk and sour cream.
Pour over the top of the casserole.
If it doesn't sink in, then gentle use a knife to make some caves for the dairy to sink through.

Cover the casserole and bake 375 degrees for 25 minutes.
Remove the lid and bake for 10 more minutes

Serve hot.  Pass little bowls of chopped eggs, green onions and sour cream.
Serves 6-8