Entomatadas

I love all the yummy Mexican food I get to eat here! I really do plan on writing down some of the recipes and things. Most of the time the meals are cooked for such a large group though, and Irene never follows a recipe... But last weekend, she made these delicious Entomatadas (think enchiladas without the chile) for the family. I wrote it down, but the amounts might vary a little!

Ingredients:
5 tomatoes
¼ onion
Sour cream
Salt
Cheese (queso Oaxacaño was used, it is similar to string cheese)
Lettuce
18 Corn tortillas

Boil tomatoes and let them cool. Put them in the blender with onion, a teaspoon of salt, 3 tablespoons of sour cream (more if desired) and a little water. Transfer to a shallow saucepan or frying pan. Simmer for 5 minutes and remove from heat.

Oil a second frying pan or griddle. Warm tortillas and add cheese. When cheese is melted, fold tortilla in half and then in half again. Set tortilla in the sauce and use a spoon to cover the tortilla completely with sauce. Remove and set on a serving plate. Repeat until finished.

Top entomatadas with sour cream and shredded lettuce. Serve with lime and salsa.

serves 6