Enchiladas Verdes

• 2 Tbsp. Wesson oil
• 12 (6-inch) tortillas
• 2 c. shredded Monterey Jack cheese (8 oz.)
• 3/4 c. chopped onion
• 1/4 c. butter or margarine
• 1/4 c. all-purpose flour
• 2 c. chicken broth
• 1 (4 oz.) can pickled jalapeno peppers, rinsed, seeded and chopped
• 1 c. dairy sour cream
• 1 medium tomato, finely chopped
• 1/2 c. onion, finely chopped
• 1/4 c. tomato juice
• 1/2 tsp. salt

1. Heat oil in a small skillet.
2. Dip tortillas in oil for 10 seconds or until limber.
3. Drain on a paper towel.
4. Place 2 tablespoons cheese and 1 tablespoon onion on each tortilla and roll up.
5. Place tortilla seam side down in a 12 x 7 1/2 x 2-inch baking dish.

wesson oil, tortillas, shredded monterey jack cheese, onion, butter, allpurpose, chicken broth, jalapeno peppers, sour cream, tomato, onion, tomato juice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1051640 (may not work)