|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Corn tortillas||12 , cut into eighths and dried at room temperature for 30 minutes, or until they are leathery and curled but not crisp (7 Inch)|
|Tomato sauce||2 1⁄2 Cup (40 tbs) (Mexican Style)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Jalapeno||2 , seeded and minced (Or To Taste, Fresh Or Pickled)|
|Grated monterey jack cheese||2 Cup (32 tbs)|
|Sour cream||1⁄3 Cup (5.33 tbs)|
In a skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas in batches for 10 to 20 seconds, or until they are pale golden and almost crisp, and transfer them as they are fried with a slotted spatula to paper towels to drain.
In a bowl stir together the tomato sauce, the broth, and the chilies.
In a greased 1 1/2 quaxi shallow baking dish layer the tortillas, the Monterey Jack, and the tomato sauce, beginning with a layer of the tortillas and ending with a layer of the Monterey Jack, and bake the chilaquiles, covered with foil, in the middle of a preheated 350° F.oven for 20 minutes.
Thin the sour cream with 1 tablespoon water and drizzle the mixture decoratively over the chilaquiles.