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Green Enchiladas Recipe

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This recipe for Green Enchiladas , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeannie (Mills) Sieferman


Cooking oil
1 (4oz) diced green Ortega chilies
12 corn tortillas
2 c chicken broth
2 c shredded jack cheese
c flour
c chopped onion
1 c sour cream
4 Tbsp butter

1 tomato, chopped
1/2 c tomato juice
1/2 c chopped onion
1/2 tsp salt

Mix sauce ingredients together and refrigerate. Combine cheese and onion. Cook tortillas in hot oil in a skillet until soft, 1015 seconds per side. Place 23 Tbsp of cheese mixture on each tortilla and roll up, place seam side down in an 8x8 inch pan. In saucepan melt butter, stir in flour. Add chicken broth and stir until mixture thickens and bubbles. Stir in sour cream and peppers; heat through. Pour over rolled tortillas. Bake at 425 degrees for 20 minutes. Serve with sauce.




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