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| 1/2 Tasse | onion finely chopped |
| 2 | Tablspoons cooking oil |
| 1 Esslöffel | all-purpose flour |
| 1/2 Tasse | milk |
| 1 Dose | (4-ounce) green chili peppers, rinsed, seeded, and chopped |
| 1/2 Teelöffel | salt |
| 2 Tasse | Diced cooked beef |
| 2 | Tomatoes, peeled and choped |
| 2 Esslöffel | cooking oil |
| 8 | 6-inch tortillas |
| 1 Tasse | Shredded monterey jack cheese (4 ounces) |
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In skillet cook onion in 2 tablspoons oil till tender but not brown. Blend in flour. Add milk, chili peppers, and salt. Cook, stirring constantly, till thickened and bubbly. Stir in beef and tomatoes. Heat through; keep warm.
In small skillet heat 2 tablespoons oil. Holding tortilla with tongs, dip in hot oil for 10 seconds or till limp. Drain on paper toweling. Place a hot tortilla in 9x9x2-inch baking pan. Top with about 1/4 cup beef mixture and 2 tablespoons of cheese. Layer on remaining tortillas, beef mixture, and cheese to make a stack. Bake in 350 oven for 20 minutes or till hot. Unstack to serve. Serves 4.
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