| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Entrees, Cathe | 6 | Servings | |
INGREDIENTS
| 12 | Corn tortillas (frozen), thawed | |
| 1/2 | c | Bacon grease (or oil) |
| 4 | tb | Butter |
| 2 | c | Monterey Jack, grated (8 oz package) |
| 1/4 | c | Flour |
| 3/4 | c | Onion, chopped |
| 1 | cn | Chicken broth |
| 1 | Chicken bouillon cube dissolved in | |
| 6 | oz | Water |
| 1 | c | Sour cream |
| 4 | oz | Jalapenos, canned |
INSTRUCTIONS
Cook tortillas, one at a time, for 15 seconds in hot bacon grease or oil. Place 2 tablespoons of cheese and 1 tablespoon of chopped onion on each tortilla and roll up. Place seam-side down in 11 by 7.5 by 1.5-inch dish. Melt butter and blend in flour. Add chicken broth and bouillon/water all at once. Cook and stir in sour cream and peppers. Pour over tortillas and bake in 425 degree F. oven for 20 minutes. Add extra cheese and onion; bake an additional 5 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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