Green Enchiladas with Spicy Sauce
ENCHILADAS:
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 jalapeño 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.
SPICY SAUCE:
1 medium tomato, finely chopped
1/2 cup finely chopped onion
2 jalapeño peppers with seeds, finely chopped
1/4 cup tomato juice
1/2 teaspoon salt
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