| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | cooking oil |
| 12 | 6-inch tortillas |
| 2 Tasse | Shredded monterey jack cheese (8 ounces) |
| 3/4 Tasse | onion chopped |
| 1/4 Tasse | butter or margarine |
| 1/4 Tasse | all-purpose flour |
| 2 Tasse | chicken broth |
| 1 Dose | (4-ounce) pickled jalapeno peppers, rinsed, seeded, and chopped |
| 1 Tasse | dairy sour cream |
| 1 mittel | Tomato finely chopped |
| 1/2 Tasse | onion finely chopped |
| 1/4 Tasse | tomato juice |
| 1/2 Teelöffel | salt |
|
from Better Homes & Gardens Mexican Cookbook
In small skillet heat oil. Dip each tortilla in hot oil for 10 seconds or just till limp. Drain on paper toweling.
Place 2 tablespoons of the shredded cheese and 1 tablespoon onion on each tortilla; roll up. Place tortillas, seam side down, in 12x7 1/2x2-inch baking dish.
In medium saucepan melt butter or margarine; blend in flour. Add chicken broth all at once; cook, stirring constantly, till thickened and bubbly. Reserve 1 tablespoon chopped peppers. Stir sour cream and remaining peppers into sauce; cook till heated through but do not boil. Pour sauce over rolled tortillas in baking dish. Bake in 425 degree oven for 20 minutes. Sprinkle remaining 1/2 cup shredded atop tortillas; return to oven for about 5 minutes or just till cheese melts.
In bowl combine tomato, the 1/2 cup onion, tomato juice, salt, and the 1 tablespoon reserved chopped peppers. Pass with enchiladas. Makes 6 servings.
|
|
Anmerkungen zum Rezept:
|
