| 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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