Green Enchilada Casserole

• 1 doz. small flour tortillas
• 1/2 c. cooking oil
• 2 c. Monterey Jack cheese, shredded (8 oz.)
• 3/4 c. green onions, chopped
• 1/4 c. margarine
• 1/2 c. flour
• 1 tsp. Lawry's seasoned salt
• 2 tsp. McKay's chicken broth, mixed in 2 c. water
• 1 c. dairy sour cream
• 1 can diced green chili peppers (4 oz.)

1. Soften tortillas in hot oil for 15 seconds on both sides. Drain on paper towels.
2. Place 2 tablespoons of cheese and 1 teaspoon of onion in each tortilla.
3. Roll up and place seam side down in large, flat baking dish.
4. Melt margarine; blend in flour and seasoned salt.
5. Add broth; stir and cook until thick and bubbly.
6. Stir in sour cream and peppers.
7. Cook until heated, but do not boil.
8. Pour over tortillas and bake 20 minutes at 425u0b0. Sprinkle remaining cheese over top and bake 5 minutes longer.

flour tortillas, cooking oil, cheese, green onions, margarine, flour, salt, chicken broth, sour cream, green chili peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=895608 (may not work)