1 doz. corn tortillas
1/2 c. oil
2 c. Monterey Jack cheese, grated
3/4 c. onion, chopped
2 tbsp. flour
1/4 c. butter
2 c. chicken broth
1 c. sour cream
1 (4 oz.) can diced jalapeno peppers

Cook tortillas in oil until soft, drain on paper toweling. Place 2 tablespoons grated cheese and 1 tablespoon diced onion on each tortilla and roll up. Place in baking dish. In saucepan, melt butter; add flour, stir in chicken broth and cook until thickened. Stir in sour cream and peppers. Pour sauce over enchiladas. Bake at 425 degrees for 20 minutes.

I use whole jalapenos, remove seeds and dice to control heat.

SPICY SAUCE:

1 finely chopped tomato
1/2 tsp. salt
1/2 c. chopped onion
2 finely chopped peppers or tsp. reserved from can
1/4 c. tomato juice

Combine all ingredients and chill. Serve with enchiladas - for extra spice and color.