Cathe's green enchiladas

6 servings

Ingredients

Quantity Ingredient
12 Corn tortillas (frozen), thawed
½ cup Bacon grease (or oil)
4 tablespoons Butter
2 cups Monterey Jack, grated (8 oz package)
¼ cup Flour
¾ cup Onion, chopped
1 can Chicken broth
1 Chicken bouillon cube dissolved in
6 ounces Water
1 cup Sour cream
4 ounces Jalapenos, canned

Directions

Cook tortillas, one at a time, for 15 seconds in hot bacon grease or oil. Place 2 tablespoons of cheese and 1 tablespoon of chopped onion on each tortilla and roll up. Place seam-side down in 11 by 7½ by 1½-inch dish.

Melt butter and blend in flour. Add chicken broth and bouillon/water all at once. Cook and stir in sour cream and peppers. Pour over tortillas and bake in 425 degree F. oven for 20 minutes. Add extra cheese and onion; bake an additional 5 minutes.

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