12 corn tortillas
1 lb. Monterey Jack cheese, grated
1 med. onion, chopped fine
1/2 c. butter
1 tbsp. flour
1 c. chicken broth
1 c. sour cream
1 sm. can green chiles, chopped and drained
2 tbsp. chopped jalapeno peppers
1 bottle salsa

Fry corn tortillas until tender. Use spray oil to make frying easier. Fill tortillas with cheese and onion. Roll up and place seam side down in a 9x13 inch pan.

To make the sauce, melt the butter and stir in the flour until smooth. Add the chicken broth and stir until slightly thickened. Fold in sour cream, chiles, and peppers. Pour over enchiladas. Bake 25 minutes at 425 degrees. Remove from oven, cover with salsa and bake 5 more minutes.