12 corn tortillas
1/2 c. oil
8 oz. Monterey Jack cheese, shredded
3/4 c. chopped onion
4 tbsp. butter
1/4 c. flour
2 c. chicken broth
1 c. sour cream
1 can (2 oz.) jalapeno peppers (not pickled) or 2 to 3 fresh, chopped

SALSA:

1 finely chopped tomato
2 jalapeno peppers, chopped
1/2 c. onion, chopped
1/4 c. tomato juice
1/2 tsp. salt

Combine all salsa ingredients. Reserve.

In a saucepan, melt butter; blend in flour. Add chicken broth and cook until it thickens. Stir in sour cream and jalapeno peppers. Heat through and keep warm.

Cook tortillas in hot oil 15 seconds on each side to soften. Place 2 tablespoons cheese and 1 tablespoon onion on each tortilla. Roll up and place seam side down in a 13x9 inch baking dish. Pour sauce over tortillas.

Bake, covered, at 425 degrees for 20 minutes. Sprinkle with remaining cheese. Bake 5 minutes more. May be served with salsa.