Hot Pepper Enchiladas Recipe
Ingredients
| Cooking oil | 2 Tablespoon | |
| Tortillas | 12 6 inch | |
| Shredded monterey jack cheese | 2 Cup (16 tbs) | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Chicken broth | 2 Cup (16 tbs) | |
| 1 4-ounce can pickled jalapeno peppers, rinsed, seeded, and chopped | ||
| Dairy sour cream | 1 Cup (16 tbs) | |
| Tomato | 1 Medium, finely chopped | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Tomato juice | 1/4 Cup (16 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.
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.
Chef
