Enchiladas Verdes (Hot Pepper Enchiladas)
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Cooking oil |
| 12 | 6-inch tortillas | |
| 2 | c | Shredded monterey jack cheese (8 ounces) |
| 3/4 | c | Chopped onion |
| 1/4 | c | Butter or margarine |
| 1/4 | c | All-purpose flour |
| 2 | c | Chicken broth |
| 1 | cn | (4-ounce) pickled jalapeno peppers, rinsed, seeded, and chopped |
| 1 | c | Dairy sour cream |
| 1 | md | Tomato, finely chopped |
| 1/2 | c | Finely chopped onion |
| 1/4 | c | Tomato juice |
| 1/2 | ts | Salt |
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