Enhitomatadasa

• 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)

1. Tortillas:
2. 3 doz corn tortillas - flash fry in shallow omlette pan with hot corn
3. oil. Do not fry until crisp, only until they start to puff up. Drain
4. excess oil.
5. 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.

tomato sauce, containers, bullion, oil, monterey, blisters, corn tortillas

Taken from www.epicurious.com/recipes/member/views/enhitomatadasa-1270288 (may not work)