Instructions: 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.

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