Enchiladas Verdes - cooking recipe

Ingredients

2 Tbsp. Wesson oil
12 (6-inch) tortillas
2 c. shredded Monterey Jack cheese (8 oz.)
3/4 c. chopped onion
1/4 c. butter or margarine
1/4 c. all-purpose flour
2 c. chicken broth
1 (4 oz.) can pickled jalapeno peppers, rinsed, seeded and chopped
1 c. dairy sour cream
1 medium tomato, finely chopped
1/2 c. onion, finely chopped
1/4 c. tomato juice
1/2 tsp. salt

Preparation

Heat oil in a small skillet.
Dip tortillas in oil for 10 seconds or until limber.
Drain on a paper towel.
Place 2 tablespoons cheese and 1 tablespoon onion on each tortilla and roll up.
Place tortilla seam side down in a 12 x 7 1/2 x 2-inch baking dish.