Enchiladas verdes (hot pepper enchiladas)

Yield: 1 Servings

Measure Ingredient
2 tablespoons Cooking oil
12 \N 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

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

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