Enchiladas Verdes (Hot Pepper Enchiladas)
Enchiladas Verdes (Hot Pepper Enchiladas) Preparation
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
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Enchiladas Verdes (Hot Pepper Enchiladas). Be the first to review it!
There are no tags on this recipe. Log in to add tags.