Enchiladas Verdes

ENCHILADAS VERDES

6 servings

Ingredients

2  Tablespoon oil

12 (6 inch) corn tortillas

 

Filling:

1 ½   cups shredded Monterey Jack cheese

3/4  cup chopped onion

2  cups cooked, shredded turkey

            or chicken meat or tamale meat

 

Sauce:

1/4  cup butter

1/4  cup flour

2  cups chicken broth

1  cup sour cream

1 (4 oz.) can jalapeno (1/2  cup) or

        Pueblo chili peppers, diced (1/2  cup)

Condiment:

1  medium tomato, chopped

1/2  cup finely chopped onion

1/4  cup tomato juice

1/2  teaspoon salt

1  Tablespoon jalapeno or Pueblo chili peppers

 

½  cup shredded Monterey Jack cheese

 

Instructions

1.  Preheat oven to 425°.

2.  In a small skillet, heat oil. Dip each tortilla in hot oil for 10 seconds until limp. Drain on paper towel.

Or..sprinkle each tortilla with water, briefly warm in a warm skillet; sprinkle top side, turn over for another brief moment.

Or…tear the tortillas, layering half of them on the bottom and the remaining on the top of the filling ingredients.

3.  Fill each tortilla with some of the cheese, onion and meat.

4.  Place tortillas, seam side down, in a 13x9 baking dish.  Set aside.

5.  In a small saucepan, melt butter, over medium heat.  Blend in flour.  Allow to bubble for a minute.

Add broth all at once; cook, stirring constantly, until mixture thickens and bubbles.  Boil 1 minute.

6.  Remove from heat and stir in the sour cream and jalapeno/ Pueblo peppers.

7.  Pour sauce over tortilla rolls.

8.  Bake at 425°  for 20 minutes.

9.  Sprinkle remaining 1/2 cup cheese atop tortillas; return to oven for about 5 minutes.

10.  In a small bowl, combine tomato, onion, tomato juice, salt and jalapeno.

11.  Pass with the enchiladas.