Green Enchiladas

Here I made it into a casserole

This is an old recipe that my mom made a lot when I was growing up, and we still love it today. However, instead of making it into enchiladas, sometimes I just make it as a casserole, its easier and faster, but both ways are delish!(The enchiladas arent really green!)

12 corn torillas
1/2 c. oil
8 oz monterey jack cheese
3/4 c. chopped onion
1/4 c. margarine
1/4 c. flour
2 c. chicken broth
1 c. sour cream
4 oz. can chopped jalepeno peppers

Cook tortillas 1 at a time in hot oil. Place 2 T. shredded cheese and 1 T. chopped onion on each tortilla;roll. Place in baking dish. In saucepan melt margargine,blending in flour. Add chicken broth; cook, stir until thickened and bubbles. Stir in sour cream and peppers. Cook until heated but do not boil. Pour over tortillas. Bake at 425 for 20 minutes. Sprinkle reamining cheese on top. Return to oven until cheese melts.