Enhitomatadasa

Name: Enhitomatadasa
Ingredients: Sauce:; 1 - 12oz cans tomato sauce; 1 - 16oz containers of sour cream; 2 - Tbs powdered chicken bullion; 2-3 Tbs veg oil; Fillings:; *Monterey Jack cheese, cut into long, skinny slices(thickness depends on your queso-filia); *3-4 Pablano chiliis - roast under broiler until skin blisters on all sides. Return to plastic produce bag and cover with dish towel and allow to steam. In about 15 minutes, peel peppers, de-seed and cut/tear; into appropriate number of strips for stuffing enhis.; Tortillas:; 3 doz corn tortillas -; Toppings: shredded lettuce, crumbled Cotija cheese and hot sauce (Tamazula and Tapatio are the best)

12 ingredients

1 steps

Ingredients

Sauce:
1 - 12oz cans tomato sauce
1 - 16oz containers of sour cream
2 - Tbs powdered chicken bullion
2-3 Tbs veg oil
Fillings:
*Monterey Jack cheese, cut into long, skinny slices(thickness depends on your queso-filia)
*3-4 Pablano chiliis - roast under broiler until skin blisters on all sides. Return to plastic produce bag and cover with dish towel and allow to steam. In about 15 minutes, peel peppers, de-seed and cut/tear
into appropriate number of strips for stuffing enhis.
Tortillas:
3 doz corn tortillas -
Toppings: shredded lettuce, crumbled Cotija cheese and hot sauce (Tamazula and Tapatio are the best)

Directions

1

{"0":"Tortillas:","1":"3 doz corn tortillas - flash fry in shallow omlette pan with hot corn","2":"oil. Do not fry until crisp, only until they start to puff up. Drain","3":"excess oil.","4":"Heat oil, stir in tomato sauce. Add boullion when sauce is hot. Fold in sour cream. Simmer a few minutes and allow to cool.","6":"Baste tortilla in cooled sauce and roll up slice of cheese and strip","7":"of pepper. Line up on cookie sheet or baking pan. Bake rolled enhis for","8":"about 15 mins at 350 deg until cheese is melty, but not liquid."}