Enchiladas verdes (hot pepper enchiladas)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cooking oil |
| 12 | 6-inch tortillas | |
| 2 | cups | Shredded monterey jack cheese (8 ounces) |
| ¾ | cup | Chopped onion |
| ¼ | cup | Butter or margarine |
| ¼ | cup | All-purpose flour |
| 2 | cups | Chicken broth |
| 1 | can | (4-ounce) pickled jalapeno peppers, rinsed, seeded, and chopped |
| 1 | cup | Dairy sour cream |
| 1 | medium | Tomato, finely chopped |
| ½ | cup | Finely chopped onion |
| ¼ | cup | Tomato juice |
| ½ | teaspoon | Salt |
Directions
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 ½ cup shredded atop tortillas; return to oven for about 5 minutes or just till cheese melts.
In bowl combine tomato, the ½ 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@...> on Jul 7, 1997