2 onions, chopped
3 cloves garlic, minced
1/4 cup plus 1 tablespoon oil, divided
2 (10 ounce) cans Ro*Tel tomatoes and chiles
1 (16 ounce) can tomatoes
1 tablespoon coriander
Salt and pepper, to taste
24 corn tortillas
2 pounds Monterey jack cheese, grated
Cook onions and garlic in 1 tablespoon oil until tender. Add Ro*Tel, tomatoes, coriander, salt and pepper and simmer 10 minutes.
Heat 1/4 cup oil in small fry pan. Dip one corn tortilla at a time in hot oil just long enough to soften. Stack on paper towels and cut into fourths. Layer tortillas, sauce and cheese in baking dish.
Bake at 350 degrees F for 25 minutes, or until heated through.
Serve hot with sour cream on top, if desired.