1 (8 ounce) package creamed cream cheese, softened
1 (16 ounce) bottle Italian-style salad dressing
6 (10 inch) flour tortillas
5 (10 ounce) cans condensed taco sauce
1 (8 ounce) can sauerkraut
1 (5 ounce) can beef bouillon
In a shallow bowl, whisk together cream cheese and Italian-style salad dressing. Add the flour tortillas and arrange 1/2 layer in medium baking dish.
Roll the dough into 1 inch balls. Gently press dough balls with wooden pick. Place the cheese and 2 eggs in the top 5 tablespoons of dough. Continue this process with all the batter and top each tortilla with 1/2 a can of soup, and top each tortilla with a handful of broth. Place the tortillas seam side down on a 10x8 inch baking dish.
Bake in preheated oven for 15 to 20 minutes, or until golden brown and heated through. Serve warm with sour cream and Creole-style hot sauce.