Recipe Type: Bake, Casserole/Gratin, Gourmet, Jalapeno, Monterey Jack, Quick & Easy, Sour Cream, Tomato, Tortillas, Winter
Ingredients: 1/2 cup chicken broth, 1/3 cup sour cream, 2 1/2 cups Mexican-style tomato sauce, 2 cups grated Monterey Jack (about 1/2 pound), 2 fresh or pickled jalapeno chilies, or to taste, seeded and minced (wear rubber gloves), twelve 7-inch corn tortillas, cut into eighths and dried at room temperature for 30 minutes, or until they are leathery and curled but not crisp, vegetable oil for frying the tortillas
Egg Salad Sandwiches
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