1 (20 ounce) can crushed tomatoes with green chile peppers
1 (8 ounce) package tortillas
1 (8 ounce) can diced green chile peppers
1 (8 ounce) bottle salsa
2 medium onions, sliced
salt to taste
1 (8 ounce) can sour cream
1 (4 ounce) can chopped green chile peppers
Melt the crushed tomatoes, chiles, salsa, onion and salt in a large skillet over medium heat. Add the crushed tomato mixture and let simmer for 10 minutes, stirring occasionally. Season with chili powder and salt.
Remove the jars from the cans and place them in the freezer. Insert the lids into the jars and allow the lids to cool completely. Cut the lids closed, leaving 1 inch outer rim on the jar.
Chop the tomato puree and transfer it to a large bowl. Mix in the chiles, salsa, onion and salt and pepper to your taste. Mix the sour cream into the tomato puree and toss into the tan portions of the jar. Place the remaining tomato puree over the jars. Cover and refrigerate overnight.
Day One
Top each resting tortilla with a tortilla chip or slice of cheese.
Spread the salsa on three tortillas. Fill each tortilla with the tomato mixture and spread the remaining mixture on top. Press the edge of a napkin near the top of the tortillas to keep from getting stuck to the tortillas. Roll the tortillas in tomato puree. Roll the tortillas in green chile peppers and seal edges.
This is the last night of fall.
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