8 corn tortillas
1/2 c. vegetable oil
2 c. (8 oz.) shredded Monterey Jack cheese
3/4 c. chopped onion
1/4 c. butter
1/4 c. flour
2 c. chicken broth
1 c. sour cream
4 or 6 oz. can jalapeno peppers, seeded and chopped (optional)
2 to 3 chicken breasts, cooked in water and chopped

In a skillet, cook tortillas, one at a time, in hot oil for 5 seconds on each side. Do not overcook. Place 2 tablespoons shredded cheese and 1 tablespoon chopped onion on each tortilla; roll up. Place, seam side down, on 11 x 7 inch baking dish. In saucepan, melt butter and blend in flour. Add chicken broth, stirring constantly, until mixture thickens and bubbles. Stir in sour cream, chicken, and peppers; cook until heated through, but do not boil. Pour over tortillas in baking dish. Bake at 375 degrees for 15 minutes. Sprinkle remaining cheese over; return to oven to melt cheese.