Cathe's Green Enchiladas
Yield
6 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
frozen, thawed |
*
|
| ½ | cup |
vegetable oil
|
|
| 4 | tablespoons |
butter
|
|
| 2 | cups |
monterey jack cheese
grated |
|
| ¼ | cup |
all-purpose flour
|
|
| ¾ | cup |
onions
chopped |
|
| 1 | can |
chicken broth
|
*
|
| 1 | each |
chicken bouillon cubes
dissolved in |
*
|
| 6 | ounces |
water
|
|
| 1 | cup |
sour cream
|
|
| 4 | ounces |
jalapeño pepper
canned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
frozen, thawed |
*
|
| 118 | ml |
vegetable oil
|
|
| 6E+1 | ml |
butter
|
|
| 473 | ml |
monterey jack cheese
grated |
|
| 59 | ml |
all-purpose flour
|
|
| 177 | ml |
onions
chopped |
|
| 1 | can |
chicken broth
|
*
|
| 1 | each |
chicken bouillon cubes
dissolved in |
*
|
| 173.4 | ml/g |
water
|
|
| 237 | ml |
sour cream
|
|
| 115.6 | ml/g |
jalapeño pepper
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 x 7½ x1. 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.
