INGREDIENTS

8 Mission® 6" White Corn Tortillas (10600)  
1 Tbsp.  Olive Oil  
1/2 cup  Onion , chopped 
2 Tbsp.  Garlic , minced 
1 Serrano Chile , seeded and minced 
1/2 tsp.  Cumin  
1/2 tsp.  Chile Powder  
1/2 tsp.  Oregano  
1/2 tsp.  Salt  
4 cups  Chicken Broth  
1/2 cup  Heavy Cream  
1/2 cup Monterey Jack Cheese , shredded 
Freshly ground Pepper  

DIRECTIONS

1.) Preheat oven to 325 degrees F. Place tortillas on a baking sheet and bake until crisp and golden. Set aside.

2.) Heat oil in a saucepan over medium heat. Sauté onions, garlic and Serrano. Add seasonings and broth and bring to a boil. Reduce heat and simmer for 10 minutes.

3.) Crumble tortillas and place them in the sauce. Whisk in cheese and simmer for 5 more minutes.

4.) Place the sauce in a blender and puree until smooth. Serve immediately or keep warm in a double boiler until ready to use.

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