Green Enchiladas with Spicy Sauce

Serves: 6
Total Calories: 698


1 dozen corn tortilla
1/2 cup oil
2 cups shredded Monterey Jack cheese
3/4 cup chopped onion
1/4 cup butter or margarine
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 (4-ounce) can jalapeño pepper, seeded and chopped
Spicy Sauce:
1 medium tomato, finely chopped
1/2 cup finely chopped onion
2 jalapeño peppers with seeds, finely chopped
1/4 cup tomato juice
1/2 teaspoon salt


Cook tortillas, one at a time, in hot oil in skillet for 15 seconds on each side. (Do not overcook or tortillas will not roll.) Place 2 tablespoons of the cheese and 1 tablespoon of the onion on each tortilla; roll up. Place seam side down in baking dish. Melt butter or margarine in another saucepan; blend in flour. Add chicken broth; cook, stirring constantly, until mixture thickens and bubbles. Stir in sour cream and peppers; cook until heated through, but do not boil. Pour over tortillas. Bake at 425° for 20 minutes. Sprinkle remaining cheese on top; return to oven for 5 minutes or until cheese melts. Serve with Spicy Sauce.

Spicy Sauce:
Combine all ingredients.

Nutritional Facts:

Serves: 6
Total Calories: 698
Calories from Fat: 428

This Green Enchiladas with Spicy Sauce recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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