1 doz. corn tortillas
1/2 c. cooking oil
1 lb. ground beef
1 onion, chopped
1 pkg. enchilada seasoning mix
1/2 c. water
2 c. Monterey Jack cheese, shredded
1/4 c. butter
1 med. green pepper, chopped
1/4 c. flour
2 c. chicken broth
1 c. sour cream
1 tsp. bottled hot sauce

Cook tortillas, one at a time, in hot oil for 3 seconds on each side (don't overcook). If you wish you can use soft shells and don't cook. Brown beef with onions. Add seasoning mix and water. Simmer 10 minutes. Place two tablespoons meat mixture and 1 tablespoon cheese on each tortilla. Roll up. Place seam side down in a 9 x 13 inch pan. In large saucepan, melt butter. Add green peppers and cook until tender. Blend in flour. Add chicken broth. Cook, stirring constantly until thickened. Stir in sour cream and hot sauce. Cook until heated through, but do not boil. Pour over tortillas. Sprinkle remaining cheese on top. Bake in 425 degree oven for 20 minutes. Let stand 10 minutes before serving.