|
12 Corn tortillas (frozen),
-thawed 1/2 c Bacon grease (or oil)
4 tb Butter
2 c Monterey Jack, grated
-(8 oz package) 1/4 c Flour
3/4 c Onion, chopped
1 cn Chicken broth
1 Chicken bouillon cube
-dissolved in 6 oz Water
1 c Sour cream
4 oz Jalapenos, canned
Cook tortillas, one at a time, for 15 seconds in hot bacon grease or oil.
Place 2 tablespoons of cheese and 1 tablespoon of chopped onion on each tortilla and roll up.
Place seam-side down in 11 by 7.5 by 1.5-inch dish.
Melt butter and blend in flour.
Add chicken broth and bouillon/water all at once.
Cook and stir in sour cream and peppers.
Pour over tortillas and bake in 425 degree F. oven for 20 minutes.
Add extra cheese and onion; bake an additional 5 minutes.
|
