12 White corn Tortillas
2 c shredded Mexican style mixed cheese
3/4 c chopped onion
1/4 c butter
1/4 c flour
2 c Chicken Broth
1 4 oz can jalapeno peppers
(seeded and chopped)
1 c sour cream
Heat tortillas for about a minute in the microwave until they are soft (you can also fry them in a skillet of oil for 15 seconds on each side)
Mix together the cheese and the onions in a bowl
Roll up the tortillas with 2-3 tablespoons of the cheese mixture and line them seam down in a
12 x 7 1/2 x 2 inch bakind dish.
In a medium saucepan, melt butter and blend in flower. Add chicken broth all at once; cook, stirring constantly, until it thickens and bubbles. Stir in sour cream and chopped peppers. Bake at 425 for 20 minutes.