| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Grains |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 2 |
T |
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 |
|
4-ounce pickled jalapeno |
|
|
peppers rinsed seeded |
|
|
and chopped |
| 1 |
c |
Dairy sour cream |
| 1 |
|
Tomato, finely chopped |
| 1/2 |
c |
Finely chopped onion |
| 1/4 |
c |
Tomato juice |
| 1/2 |
t |
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
A Message from our Provider:
“We simply prepare ourselves. God fills us.”