Traveling Across

Enchiladas Verdes

Home >> Recipes >> Beef Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes


2 teaspoons cooking oil
12 (6-inch) tortillas
2 cups shredded Monterey jack cheese 8 ounces
cup onion (chopped)
cup margarine
cup flour
2 cups chicken broth
1 can 4 ounces pickled jalapeno peppers (rinsed, seeded, and chopped)
1 cup sour cream
1 medium tomato (finely chopped)
2 cup onion (finely chopped)
cup tomato juice
2 teaspoons salt


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 12x7x2 baking dish. In medium saucepan melt 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 but do not boil.

Pour sauce over rolled tortillas in baking dish. Bake in 425 oven for 20 minutes. Sprinkle remaining 2 cup shredded cheese atop tortillas; return to oven for about 5 minutes or just till cheese melts. In bowl combine tomato, the 2 cup onion, tomato juice, salt, and the 1 tablespoon reserved chopped peppers. Pass with enchiladas.

Makes 6 servings

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.