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1
Cut tortillas lengthwise into 8 strips then cut into eighths crosswise to form small pieces.
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2
Heat 1/2 inch oil in heavy small skillet over medium-high heat until water droplets sprinkled on surface sizzle vigorously.
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3
Fry tortillas in batches,stirring to separate, until crisp but not brown, about 3 minutes.
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4
Remove using slotted spoon and drain on paper towels;set aside.
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5
Heat 3 tablespoons oil in heavy large skillet over medium-low heat.
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6
Add sliced onion, cover and cook until translucent, stirring occasionally, about 10 minutes.
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7
Increase heat to medium; uncover and cook until golden, stirring occasionally about 5 minutes.
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8
Combine chilies, quartered onion, water and garlic in processor or blender.
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9
Puree until smooth, stopping occasionally to scrape down sides of container, about 5 minutes.
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10
Combine puree with onion in skillet; cook 10 minutes over medium heat, stirring occasionally.
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11
Add crema fresca and half and half;reduce heat to low and simmer until reduced to 3 cups, stirring occcasionally, about 15 minutes.
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12
Stir in tortillas and saeson to taste with salt.
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13
Let stand until tortillas absorb most of liquid, stirring occasionally, 20 to 30 minutes.
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14
Mixture will look like guacamole and measure about 3 2/3 cups.
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15
Preheat oven to 350 degrees.
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16
Butter seven 1/2 cup deep molds and arrange 1 spinach leaf vein side up in bottom of each mold.
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17
Divide chilaquile mixture among molds.
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18
Can be prepared 1 day ahead, covered and refrigerated.
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19
Bring to room temperature before baking.
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20
Arrange molds on baking sheet and cover with foil.
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21
Bake until knife inserted in center comes out clean and mixture pulls away from sides of mold, 20 to 25 minutes.
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22
Run knife around edge of mold and unmold onto plates.
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23
Serve immediately.
