1 doz. corn tortillas
1/2 c. oil
2/3 c. (8 oz.) Monterey Jack cheese, shredded
3/4 c. onions, chopped
2 pkgs. chicken gravy mix
1 c. sour cream
4 oz. Jalapeno peppers, sliced

Cook tortillas one at a time in skillet of hot oil. (Don't overcook, you want them to be able to roll up.) Pat off excess oil. Put 2 tablespoons of cheese and 1 tablespoon of onion on each tortilla. Roll up and put into a 12 x 8 x 2 inch baking dish. In a saucepan, prepare chicken gravy according to directions on package. Stir in sour cream and peppers. Pour over tortillas. Bake in a 425 degree oven for 20 minutes. Sprinkle cheese on top and return to oven to melt cheese.