Recipe - Enchiladas Verdes (Hot Pepper Enchiladas)

2 tablespoon Cooking oil
12 6inch tortillas
2 cup Shredded monterey jack
cheese (8 ounces)
Three fourths cup Chopped onion
One fourth cup Butter or margarine
One fourth cup Allpurpose flour
2 cup Chicken broth
1 cn (4ounce) pickled jalapeno
peppers, rinsed, seeded,
and chopped
1 cup Dairy sour cream
1 md Tomato, finely chopped
One half cup Finely chopped onion
One fourth cup Tomato juice
One half teaspoon Salt

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 1/2x2inch
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 One half cup shredded atop tortillas; return to oven for
about 5 minutes or just till cheese melts.

In bowl combine tomato, the One half 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