Chicken Enchiladas - cooking recipe

Ingredients

1 doz. corn tortillas
2 c. shredded Monterey Jack
3/4 c. chopped onion
1/4 c. butter or oleo
1/4 c. flour
1 1/2 lb. cooked chicken
2 c. chicken broth
1 (4 oz.) can jalapeno peppers, chopped (no seeds)
1 c. sour cream

Preparation

Fry tortillas in 1/2 cup cooking oil 15 seconds.
Put 2 tablespoons cheese, 1 tablespoon onion and chopped chicken in each; roll up.
Put seam side down in 11 x 7-inch pan (11 x 13-inch pan if double recipe).