Ingredients:

2 teaspoons cooking oil
12 (6-inch) tortillas
2 cups shredded Monterey jack cheese 8 ounces
¾ cup onion (chopped)
¼ cup margarine
¼ cup flour
2 cups chicken broth
1 can 4 ounces pickled jalapeno peppers (rinsed, seeded, and chopped)
1 cup sour cream
1 medium tomato (finely chopped)
2 cup onion (finely chopped)
¼ cup tomato juice
2 teaspoons salt

Directions:

In small skillet heat oil. Dip each tortilla in hot oil for 10 seconds or just till limp. Drain on paper toweling. Place 2 tablespoons of the shredded cheese and 1 tablespoon onion on each tortilla; roll up. Place tortillas, seam side down, in 12x7x2 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 tablespoon 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° 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 tablespoon reserved chopped peppers. Pass with enchiladas.