12 corn tortillas
8 oz. shredded Monterey Jack cheese
3/4 c. chopped onion
1 (4 oz.) can drained jalapeno or green chilies, diced
4 tbsp. butter
1/4 c. flour
2 c. lean chicken broth
1 c. sour cream

Dip tortillas in hot water until they will roll. Mix onion and cheese. Put 2 tablespoons in tortilla and roll up. Place seam side down in greased 9x12 inch pan. Melt butter, add flour and broth, cook until it boils, stir in sour cream and peppers. Pour over tortillas. Bake at 425 degrees for 20 minutes.