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