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Green Enchiladas with Spicy Sauce

5-Minute Chocolate Trifle


1 dozen corn tortillas

1/2 cup oil

2 cups shredded Monterey Jack cheese

3/4 cup chopped onion

1/4 cup butter or margarine

1/4 cup flour

2 cups chicken broth

1 cup sour cream

1 (4-ounce) can jalapeņo peppers, seeded and chopped

Cook tortillas, one at a time, in hot oil in skillet for 15 seconds on each side.  (Do not overcook or tortillas will not roll.)  Place 2 tablespoons of the cheese and 1 tablespoon of the onion on each tortilla; roll up.  Place seam side down in baking dish.  Melt butter or margarine in another saucepan; blend in flour.  Add chicken broth; cook, stirring constantly, until mixture thickens and bubbles.  Stir in sour cream and peppers; cook until heated through, but do not boil.  Pour over tortillas.  Bake at 425° for 20 minutes.  Sprinkle remaining cheese on top; return to oven for 5 minutes or until cheese melts.  Serve with Spicy Sauce.  Serves 6.


1 medium tomato, finely chopped

1/2 cup finely chopped onion

2 jalapeņo peppers with seeds, finely chopped

1/4 cup tomato juice

1/2 teaspoon salt

Combine all ingredients.

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