Cathes Green Enchiladas Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
12: Corn tortillas, (frozen), thawed
1/2 cup: Bacon grease, or oil
4 tbsp: Butter,
2 cup: Monterey Jack, grated, 8 oz package
1/4 cup: Flour,
3/4 cup: Onion, chopped
1 can: Chicken broth,
1: Chicken bouillon cube dissolved in,
6 ounce: Water,
1 cup: Sour cream,
4 ounce: 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 7.5 by
1.5-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.
Source from luhu.jp
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 7.5 by
1.5-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.
Source from luhu.jp