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    Cheese and Onion Enchiladas


    Source of Recipe


    bobo3039

    List of Ingredients




    4 tablespoons corn oil (about) (divided)
    12 (6-inch) tortillas
    2 to 2 1/2 cups shredded Monterey jack cheese (8 to 10 ounces) (divided)
    3/4 cup finely diced onion
    1/2 cup (1 stick) butter
    1/4 cup flour
    1 cup sour cream
    2 cups chicken stock, preferably homemade
    2 pickled jalapeno peppers, rinsed, seeded and finely chopped
    Salt and pepper to taste

    Recipe



    Heat about 2 tablespoons oil in saute pan to medium heat. Dip each tortilla into hot oil until limp and pliable, about 20 seconds. Do this on both sides of tortilla. Add additional oil as needed. Remove with tongs and drain tortillas briefly on a paper towel.

    Place about 2 tablespoons shredded cheese and about 1 tablespoon onion on each tortilla; roll, trying to keep enchilada even in size and the contents compact. Place tortillas seam side down in 13-by-9-inch baking dish.

    Preheat oven to 425 degrees.

    Melt butter in saucepan. Gradually whisk in flour. Cook 3 to 5 minutes over low heat. Gradually add chicken broth to roux, whisking and cooking until thickened and bubbly. Gradually stir in sour cream, whisking constantly, until smooth; and chopped jalapeno peppers. Cook until heated through. Add salt and pepper to taste. Pour sauce over enchiladas.

    Bake in preheated oven 20 minutes. Remove pan from oven and sprinkle remaining 1/2 cup of cheese over top. Return to oven and bake 5 minutes more, until cheese is melted. Makes 6 servings.

 

 

 


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