Abuela's Tomato Tacos
16 corn tortillas
3/4 lb. Monterey Jack cheese, grated
1 4 oz. can chopped green chiles
2 10 oz. cans cream of tomato soup
1 c. evaporated milk
1/4 c. vegetable shortening or oil
Preheat oven to 350º. Combine cheese and chiles in a bowl. Heat tomato soup and milk in a saucepan. Heat shortening or oil in a skillet. Spread one large spoonful of tomato soup sauce in a large oblong baking dish.
Place one tortilla in skillet, and heat until slightly crispy, but not stiff. Dip tortilla in sauce to coat, and lay flat in baking dish. Cover half of the tortilla with a spoonful of the cheese and chile mixture. Add a spoonful of sauce over the cheese, and fold empty half of tortilla over to cover cheese. Repeat with each tortilla, arranging in rows in dish.
Spread any remaining ingredients over the tacos. Bake at 350° for 10-20 minutes, until cheese is melted but tacos are still soft. Serves 4-6.
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