Chilaquiles Suprema

Ingredients

• 1 small eggplant/avocado
• 1 teaspoon salt
• 1/3 cup olive oil
• 6 corn tortillas (or chips)
• 1 large onion, chopped
• 1/4 pound mushrooms, sliced
• 1/4 cup slivered almonds
• 2 cloves garlic
• 1 (16 ounce) can tomatoes
• 1 (15 ounces) can tomato sauce
• 1 (4 ounce) can green chiles
• 1/2 cup black olives
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon oregano
• 1/2 teaspoon coriander
• 3/4 pound Monterey Jack cheese
• 1 cup sour cream

Instructions

1. Cut eggplant in half lengthwise. Cut crosswise into 1/2 inch slices. Arrange in pan single layer; sprinkle with salt. Brush with oil; broil.
2. Sauté onion, mushrooms and almonds in oil. Stir in garlic, tomatoes with liquid, tomato sauce, chiles, olives, chili powder, salt, oregano and coriander. Bring to boil; lower heat and cover 20 minutes; uncover, simmer 10 minutes.
3. In a 2 1/2 quart dish, layer 1/3 tomato sauce, 1/3 eggplant, 1/3 chips and Jack cheese. (Reserve sour cream, 3/4 cup jack cheese and chips.)
4. Bake at 350 degrees F for 45 minutes.