12 corn tortillas
Bacon grease
2 c. grated Monterey Jack cheese
3/4 c. chopped onion
4 tbsp. butter
1/4 c. flour
2 c. chicken broth
1 c. sour cream
1 1/2 to 2 c. chopped chicken, boiled
1 (4 oz.) can jalapenos, chopped

Cook tortillas in bacon grease about 15 seconds on each side. Pat dry. Put 2 tablespoons cheese, 1 tablespoon onion, 1 to 2 tablespoons chicken on tortilla and roll. Put folded side down in greased baking dish.

SAUCE: Melt butter, blend in flour. Add broth. Cook until thickens and bubbles. Stir in room temperature sour cream. Add peppers. Reheat but do NOT boil or sour cream will separate. Pour over enchiladas. Bake at 350 degrees for 30 minutes. Can sprinkle more cheese on top and return to oven to melt.