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
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This information is per serving.
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