2 c. chopped cooked chicken
1/2 c. butter, divided
1 to 2 chopped jalapeno peppers
1/4 c. plain flour
2 c. shredded Cheddar cheese
12 corn tortillas
1/2 c. chopped onions
1/2 c. cooking oil
1 1/2 c. sour cream
2 c. chicken broth
2 c. shredded Monterey Jack cheese

Preheat oven to 400°F. Sauté onions and peppers in 1/4 cup butter until tender. Remove from heat and add chicken. Soften tortillas in hot oil 2 to 3 minutes on each side; drain. Spoon chicken mixture onto each tortilla; add small amount of Cheddar cheese to each and roll up. Place seam side down in casserole sprayed with cooking spray. Melt remaining butter over medium heat. Stir in flour, cooking until smooth. Gently stir in chicken broth. Cook until thickened, stirring constantly. Stir in sour cream. Pour over enchiladas. Top with Monterey Jack cheese.

Bake 20 minutes or until bubbly.