Enchiladas Verdes

2 tbsp. cooking oil
12 6-inch tortillas
2 cups shredded Monterey jack cheese (8 oz)
3/4 cup chopped onion
1/4 cup margarine
1/4 cup flour
2 cups chicken broth
1 can (4 oz) pickled jalapeno peppers, rinsed, seeded, and chopped
1 cup sour cream
1 medium tomato, finely chopped
2 cup finely chopped onion
1/4 cup tomato juice
2 tsp. salt

In small skillet heat oil. Dip each tortilla in hot oil for 10 seconds or just till limp. Drain on paper toweling.

Place 2 tbsp. of the shredded cheese and 1 tbsp. onion on each tortilla; roll up. Place tortillas, seam side down, in 12x7 2 baking dish.

In medium saucepan melt margarine; blend in flour. Add chicken broth all at once; cook, stirring constantly, till thickened and bubbly. Reserve 1 tbsp. chopped peppers. Stir sour cream and remaining peppers into sauce; cook till heated through but do not boil. Pour sauce over rolled tortillas in baking dish. Bake in 425 degree oven for 20 minutes. Sprinkle remaining 2 cup shredded cheese atop tortillas; return to oven for about 5 minutes or just till cheese melts.

In bowl combine tomato, the 2 cup onion, tomato juice, salt, and the 1 tbsp. reserved chopped peppers. Pass with enchiladas. Makes 6 servings.