1 sm. onion, chopped
2 tbsp. oil
1 c. beef bouillon
1/2 c. tomatoes, chopped and seeded
8 oz. green chilies, chopped
1 tsp. salt
9 (5 1/2 inch) corn tortillas
3 c. Monterey Jack cheese, shredded (3/4 lb.)

Saute onion in oil until tender but not brown in fry pan. Add next 4 ingredients and simmer 10 minutes.

Mix 1 tablespoon flour with a little water to make paste. Thicken sauce.

Cut tortillas into 8 wedges. Fry in oil until crisp but not brown. Drain on paper towels.

Grease large casserole. Alternate layers 3 times: tortillas (24 wedges each layer), sauce, cheese, ending with cheese. Bake 350 degrees 25 minutes, no cover. Serves 4.