2 c. bite size chicken, cooked
1 lb. grated Monterey Jack cheese
1 med. onion, chopped
12 corn tortillas

SOUR CREAM 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. (Can use chicken broth instead!) Drain on paper towels. Fill tortillas with chicken, cheese, and onions. Roll up and place in large, shallow pan.

Sour Cream Sauce: Melt butter. Add flour and broth. Cook over medium heat, stirring 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.