2 c. cooked chicken, cut into bite-size pieces
1 lb. Monterey Jack cheese, grated
1 med. onion, chopped
12 tortillas (corn or flour)

SAUCE:

1/4 c. butter
2 tbsp. flour
1 can or 2 c. chicken broth
1 c. sour cream
2 jalapeno peppers, chopped

Soften tortillas by dipping in hot oil. Drain on paper towels. Fill tortillas with chicken, onion and cheese. Roll up and place in shallow pan.

Sour Cream Sauce: Melt butter and add flour and broth. Cook over medium heat until thickened. Add sour cream and cook until hot but do not boil. Add peppers. Pour sauce over enchiladas and bake 20 minutes in 350 degree oven.