Cathe's green enchiladas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Corn tortillas (frozen), thawed | |
| ½ | cup | Bacon grease (or oil) |
| 4 | tablespoons | Butter |
| 2 | cups | Monterey Jack, grated (8 oz package) |
| ¼ | cup | Flour |
| ¾ | cup | Onion, chopped |
| 1 | can | Chicken broth |
| 1 | Chicken bouillon cube dissolved in | |
| 6 | ounces | Water |
| 1 | cup | Sour cream |
| 4 | ounces | Jalapenos, canned |
Directions
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 7½ by 1½-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.