14 corn tortillas
1/4 c. butter
1 c. milk
4 tbsp. tomato sauce
1/2 c. cream
1/2 c. grated Monterey Jack cheese
Salt

Cut the tortillas into pieces and fry in oil until well toasted. Drain on paper towels; salt.

Fry the tomato sauce in the melted butter. Add the milk, cream and most of the cheese. When it boils, add the tortillas. Let simmer for a few minutes without stirring. Add remaining cheese to top of "soup" after it is placed in a serving bowl. This should be served immediately after preparing. However, after adding tortillas the mixture could be placed in a casserole dish, topped with cheese and placed in a 350 degree oven for approximately 15 minutes. This can have chilies added and it becomes chilaquiles, a dish used for supper or for breakfast, served with eggs.