1 c. cooked chicken, chopped
3/4 c. diced onion
2 c. Monterey Jack cheese
10-12 sm. tortillas, room temperature
1/4 c. butter
1-2 Jalapenos, chopped
1/4 c. flour
2 c. chicken broth
1 c. sour cream

Preheat oven to 425 degrees. Mix chicken, onion and 1 cup of cheese. Place 2 tablespoons of mixture on each tortilla and roll. Place seam side down in greased baking pan. Saute Jalapenos in butter and flour and broth a little at a time; cook until thick. Remove from heat, add sour cream. Pour over enchiladas. Bake for 15 minutes. Sprinkle remaining cheese on top and bake an additional 5 minutes.