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Cathe’s Green Enchiladas

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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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