Hot Pepper Enchiladas
|Cooking oil||2 Tablespoon|
|6 inch tortillas||12|
|Shredded monterey jack cheese||8 Ounce (2 Cups)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Canned pickled jalapeno peppers||4 Ounce, rinsed, seeded, and chopped (1 Can)|
|Dairy sour cream||1 Cup (16 tbs)|
|Tomato||1 Medium, finely chopped|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Tomato juice||1⁄4 Cup (4 tbs)|
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 1/2 x 2-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 bur do not boil.
Pour sauce over rolled tortillas in baking dish.
Bake in 425° oven for 20 minutes.
Sprinkle remaining 1/2 cup shredded cheese 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.