Lotta's Enchiladas

Course : Enchiladas
Serves: 6
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3 tablespoons corn oil
2 cups diced green chiles
3 cups scallions
4 cups tomato concasse
1 teaspoon ground cumin
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups sour cream
12 tortillas corn tortilla
2 cups jack cheese

Preparation / Directions:

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 the prepared sauce mixture and place into a baking pan pour any remaining sauce mixture over the top sprinkle with the grated cheese bake at 350 degrees for 15-20 minutes, until cheese melts serve hot


Nutritional Information:

377 Calories (kcal); 24g Total Fat; (56% calories from fat); 6g Protein; 35g Carbohydrate; 34mg Cholesterol; 396mg Sodium

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