Wednesday, March 21, 2012

Enchiladas Verdes

6 servings
2  Tablespoon oil
12 (6 inch) corn tortillas
1 ½   cups shredded Monterey Jack cheese
3/4  cup chopped onion
2  cups cooked, shredded turkey or chicken meat
1/4  cup butter
1/4  cup flour
2  cups chicken broth
1  cup sour cream
1 (4 oz.) can jalapeno or Anaheim chili peppers, diced (1/2  cup fresh)
1  medium tomato, chopped
1/2  cup finely chopped onion
1/4  cup tomato juice
1/2  teaspoon salt
1  Tablespoon jalapeno or Anaheim chili peppers
½  cup shredded Monterey Jack cheese

1.  Preheat oven to 425°.
2.  In a small skillet, heat oil.
3.  Dip each tortilla in hot oil for 10 seconds till limp.
4.  Drain on paper towel.
5.  Place 2 Tablespoons shredded cheese, 1 Tablespoon onion and some turkey meat on each tortilla; roll up.
6.  Place tortillas, seam side down, in a 13x9 baking dish.
7.  In a medium saucepan, melt butter.  Blend in flour.
8.  Add broth all at once; cook, stirring constantly, till mixture thickens and bubbles.
9.  Stir sour cream and jalapeno peppers into the sauce; cook till heated through but do not boil.
10.  Pour sauce over tortilla rolls.
11.  Bake at 425° for 20 minutes.
12.  Sprinkle remaining 1/2 cup cheese atop tortillas; return to oven for about 5 minutes.
13.  In a small bowl, combine tomato, onion, tomato juice, salt and jalapeno.
14.  Pass with the enchiladas.

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