Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  corn oil
  2               cups  diced green chiles
  3               cups  scallions
  4               cups  tomato concasse
  1                cup  ground cumin
  1           teaspoon  sugar
     1/2      teaspoon  salt
     1/2      teaspoon  fresh ground black pepper
  2               cups  sour cream
  12                    corn tortilla
  2               cups  cheddar cheese
  2               cups  jack cheese

Preparation:

HEAT 1 TABLESPOON OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME ADD THE CHILES AND SCALLIONS, HEAT AND STIR FOR 4-5 MINUTES, UNTIL SCALLIONS HAVE SOFTENED ADD THE TOMATOES, CUMIN, SUGAR, SALT, AND PEPPER-MIX WELL BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES REMOVE FROM HEAT, STIR IN SOUR CREAM, AND SET ASIDE HEAT REMAINING OIL IN A SMALL SKILLET, OVER A MODERATE FLAME SOFTEN TORTILLAS IN HOT OIL FOR 30 SECONDS ON EACH SIDE REMOVE TO DRAIN ON PAPER TOWELS REPEAT WITH REMAINING TORTILLAS FILL EACH TORTILLA WITH HALF OF THE GRATED CHEESE AND SAUCE MIXTURE PLACE INTO A BAKING PAN SPRINKLE REMAINING CHEESE ON TOP AND MOISTEN WITH REMAINING SAUCE BAKE @ 350 DEGREES FOR 20-30 MINUTES, UNTIL CHEESE MELTS REMOVE FROM OVEN AND ALLOW TO STAND BEFORE CUTTING SERVE HOT

Nutritional Information:

294 Calories (kcal); 20g Total Fat; (59% calories from fat); 9g Protein; 21g Carbohydrate; 37mg Cholesterol; 329mg Sodium