1 c. chopped onion
3 cloves garlic, minced
Oil
1 lb. mushrooms, sliced
2 tbsp. chopped green chili
1 1/2 tsp. salt
2 tbsp. minced parsley
12 stale corn tortillas, quartered
1 1/2 lbs. tomatoes, peeled & seeded
2 c. shredded Jack cheese

In large skillet, heat 2 tablespoons oil. Add 2/3 cups onion and garlic. Cook, stirring 2 minutes. Add mushrooms, chili and 1/2 teaspoon salt. Cook over medium heat until tender, about 20 minutes. Add parsley. Cook 1 minute longer.

In skillet, heat 1/2 inch oil. A few at a time, add torts. Fry until stiff, not hard and brown. Drain, keep 1 tablespoon oil. Combine tomatoes and 1/3 cup onion, in food processor, whirl until smooth. Heat reserved oil. Add tomato mixture and 1 tablespoon salt. Cook, stirring until thickened.

In lightly greased baking dish, 8 x 12 inches place 1/3 torts. Add half mushroom mixture, 1/3 cheese, 1/3 sauce. Repeat layers. Bake at 375 degrees for 20 to 25 minutes.