Enchiladas Verdes (Hot Pepper Enchiladas)

Enchiladas Verdes (Hot Pepper Enchiladas) Ingredients

2 tb Cooking oil	1 cn (4-ounce) pickled jalapeno
12 6-inch tortillas	1 c Dairy sour cream
2 c Shredded monterey jack	1 md Tomato, finely chopped
3/4 c Chopped onion	1/2 c Finely chopped onion
1/4 c Butter or margarine	1/4 c Tomato juice
1/4 c All-purpose flour	1/2 ts Salt
2 c Chicken broth

Instructions for Enchiladas Verdes (Hot Pepper Enchiladas)

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 1/2 cup shredded atop tortillas; return to oven for about 5 minutes or just till cheese melts. In bowl combine tomato, the 1/2 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 on Jul 7, 1997

Main Ingredient: PepperCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Chicken Broth	Cooking Oil	Jalapeno
Margarine	Onion	Salt	Sour cream
Tomato	Tortilla

for flavor and categorization

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