1 sm. onion, chopped
Jalapeno peppers (optional)
Monterey Jack cheese, shredded
Cooked, cubed chicken (2 chicken breasts)
4 flour tortillas
Salt and pepper
1 tsp. garlic salt
Sour cream

SAUCE:

2 tbsp. butter
2 tbsp. flour
1 c. chicken broth
1/2 c. sour cream

TOPPING:

1/2 c. chopped Spanish onion
1 sm. tomato, chopped
1 sm. green pepper, chopped

Mix together equal amounts of chicken and Monterey Jack cheese. Add onions and jalapeno peppers, salt, pepper, garlic salt and enough sour cream to hold together.

Heat tortillas according to directions. Fill each tortilla with chicken mixture. Roll. Place in pan, seam side down. Set aside.

Melt butter. Blend in flour. Add chicken broth and stir until thickened. Stir in sour cream. Pour over tortillas. Bake at 425 degrees for 30 minutes.

Serve topped with Spanish onion, tomatoes and green peppers.