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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This was given to me by my friend Sheila. Great recipe for a meatless Monday or if you’re a vegetarian. This is one recipe you need to try. Also this recipeis such a versatile. Add shredded chicken more vegetables, like broccoli, pinto beans, kidney beans or black beans would be great. A good base recipe to make your own. Hope you enjoy!! Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
1 tablespoon oil |
1/2 cup chopped onion |
1/2 cup grated carrot |
1 minced garlic clove |
1 teaspoon oregano (optional) |
3 tablespoons all-purpose flour |
1 (15 ounce) can vegetables or 1 (15 ounce) can beef broth |
1 cup chopped tomato |
8 -10 soft tortillas |
1/2 lb monterey jack cheese |
1/2 lb cheddar cheese |
2 chopped green onions |
pepper |
Directions:
1. Preheat oven to 375.
2. Divide the cheese and green onions into 8-10 portions, reserving some to put on top.
3. Melt butter and oil in a large skillet. Sauté onion, carrots and garlic until soft. Stir in the flour, pepper and oregano.
4. Cook for 1-2 minutes.
5. Gradually stir in the broth, being careful to whisk out any lumps of flour.
6. Add tomatoes.
7. Heat to boiling, reduce to simmer.
8. Cover and cook 20-30 minutes.
9. Soften tortillas one at a time in the sauce.
10. Place some of the cheeses and green onions in the center and roll.
11. Place seam side down on a lightly buttered baking dish.
12. Cover with remaining sauce, cheese and green onions.
13. Cover and bake for 20 minutes.
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