Green Enchiladas - cooking recipe

Ingredients

12 corn tortillas
1/2 c. cooking oil
2 c. (8 oz.) shredded Monterey Jack cheese
3/4 c. chopped onion
4 Tbsp. margarine
1/4 c. flour
2 c. chicken broth
1 c. dairy sour cream
1 (4 oz.) can jalapeno peppers, seeded and chopped

Preparation

In skillet, cook tortillas, one at a time, in hot oil for 15 seconds on each side.
(Do not overcook or they won't roll.) Place 2 tablespoons shredded cheese and 1 tablespoon chopped onion on each tortilla; roll up.
Place, seam side down, in 11 x 7 1/2 x 1 1/2-inch baking dish.