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Hot Pepper Enchiladas

Mexican.Chef's picture
Ingredients
  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)
  Salt 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
Mexican
Method: 
Baked
Ingredient: 
Vegetable

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