If you're lucky, you may find a restaurant in the Southwest that serves chilaquiles. Very few do.
12 corn tortillas
2 cups salsa fresca
2 cups Monterey jack cheese, grated
Cut tortillas in quarters and fry them in the oil until slightly crisp. Drain on paper towels. Place a layer of 16 wedges on the bottom of a 1-quart casserole dish. Add 1/3 of the salsa and sprinkle 1/3 of the cheese on top. Repeat this process twice more. Bake at 350 degrees F for 20 minutes.
Serve accompanied by refried beans.