Green Enchiladas (tnt) Recipe

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Green Enchiladas (TNT)

Lynnda Cloutier


Source: My Old Recipes

pinch tips: How to Cut a Watermelon




12 corn tortillas
1/2 cup oil
2 cups shredded jack cheese (8 oz)
3/4 cup chopped onion
1/4 cup butter or margarine
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 can jalapeno peppers
spice sauce (recipe follows)

Directions Step-By-Step

In skillet, cook tortillas, one at a time in hot oil for 15 seconds on each
side. Do not overcook or they will not roll. Drain
Put 2 T. shredded cheese
and 1 T. onion on each tortilla. Roll up. Put tortillas, seam side down in
baking dish.
In medium pan, melt margarine, blend in flour. Add chicken
broth, all at once. Cook, stirring constantly, until mixture thickens and
bubbles. Stir in sour cream and chopped peppers. Cook mixture until heated
through, but do not boil. Pour sour cream sauce over rolled tortillas in
baking dish.
Bake at 425 for 20 minute. Sprinkle remaining shredded jack
cheese on top of tortillas. Return to oven just until cheese melts, about 5
minutes more. Serve green enchiladas with spicy sauce.
Spicy Sauce:
1 medium tomato, finely chopped
1/2 cup finely chopped onion
2 jalapeno peppers, including seeds, finely chopped
1/4 cup tomato juice
1/2 t. salt
In mixing bowl, mix finely chopped tomato, onion, pepper, tomato juice and
salt. Serve with green enchiladas. Serves 6