Vegetable oil
12 corn or flour tortillas
2 c. cooked chicken, cut into bite-size pieces or shredded
1 med. onion, chopped
1 lb. Monterey Jack cheese, grated
Sour cream sauce

For corn tortillas: Heat about 1/8 to 1/4 inch oil in a large skillet and soften each tortilla by dipping it in hot oil; drain on paper towels.

For flour tortillas: Warm in oven or microwave.

Fill tortillas with chicken, onion and cheese. Roll up and place in a large shallow pan, seam side down.

SOUR CREAM SAUCE:

1/4 c. butter
2 tbsp. flour
1 can or 2 c. chicken broth
1 c. sour cream (can use light)
2 jalapenos, seeded & chopped

Melt butter in 1 1/2 quart saucepan over medium heat. Whisk in flour with a wire whip. Off heat, whisk in broth, a little at a time and stir until smooth. Return to medium heat and cook until sauce is thickened and smooth.

Whisk in sour cream and cook until hot, but do not boil or sauce will curdle. Add jalapenos. Pour sauce over enchiladas, bake 20 minutes at 350 degrees. Serves 6.