GREEN ENCHILADAS WITH SPICY SAUCE|
1 doz. corn tortillas
1/2 c. Wesson oil
2 c. (8 oz.) Monterey Jack
3/4 c. onion
1/4 c. butter
1/4 c. flour
2 c. chicken broth
1 c. sour cream
1 (4 oz.) can jalapeno
peppers, seeded and chopped
Cook tortillas 15 seconds in oil. Place 2 tablespoons
cheese and 1 tablespoon onion on tortilla and roll. Place seam
down in baking dish. In saucepan, melt butter; blend in flour.
Add chicken broth; cook until thickens and bubbles. Stir in
sour cream and peppers. Cook until heated; do not boil. Pour
over tortillas. Bake at 425 degrees for 20 minutes. Serve with Spicy
Sauce, if desired.
1/2 c. finely chopped onion
1 finely chopped tomato
2 chopped jalapeno peppers
1/4 c. tomato juice
1/2 tsp. salt
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