| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Grains | Mexican | 1 | Servings | |
INGREDIENTS
| 2 | tb | Cooking oil |
| 12 | 6-inch tortillas | |
| 2 | c | Shredded monterey jack cheese (8 ounces) |
| 3/4 | c | Chopped onion |
| 1/4 | c | Butter or margarine |
| 1/4 | c | All-purpose flour |
| 2 | c | Chicken broth |
| 1 | cn | (4-ounce) pickled jalapeno peppers, rinsed, seeded, and chopped |
| 1 | c | Dairy sour cream |
| 1 | md | Tomato, finely chopped |
| 1/2 | c | Finely chopped onion |
| 1/4 | c | Tomato juice |
| 1/2 | ts | Salt |
INSTRUCTIONS
from Better Homes & Gardens Mexican Cookbook In small skillet heat oil. Dip each tortilla in hot oil for 10 seconds or just till limp. Drain on paper toweling. Place 2 tablespoons of the shredded cheese and 1 tablespoon onion on each tortilla; roll up. Place tortillas, seam side down, in 12x7 1/2x2-inch baking dish. In medium saucepan melt butter or margarine; blend in flour. Add chicken broth all at once; cook, stirring constantly, till thickened and bubbly. Reserve 1 tablespoon chopped peppers. Stir sour cream and remaining peppers into sauce; cook till heated through but do not boil. Pour sauce over rolled tortillas in baking dish. Bake in 425 degree oven for 20 minutes. Sprinkle remaining 1/2 cup shredded atop tortillas; return to oven for about 5 minutes or just till cheese melts. In bowl combine tomato, the 1/2 cup onion, tomato juice, salt, and the 1 tablespoon reserved chopped peppers. Pass with enchiladas. Makes 6 servings. Posted to Bakery Shoppe Digest149 by Sandra Swinford <sswinfor@cecasun.utc.edu> on Jul 7, 1997
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