12    Corn tortillas (frozen),
-thawed
1/2 c  Bacon grease (or oil)
4 tb Butter
2 c  Monterey Jack, grated
-(8 oz package)
1/4 c  Flour
3/4 c  Onion, chopped
1 cn Chicken broth
1    Chicken bouillon cube
-dissolved in
6 oz Water
1 c  Sour cream
4 oz Jalapenos, canned

Cook tortillas, one at a time, for 15 seconds in hot bacon grease or oil.
Place 2 tablespoons of cheese and 1 tablespoon of chopped onion on each
tortilla and roll up. Place seam-side down in 11 by 7.5 by 1.5-inch dish.

Melt butter and blend in flour. Add chicken broth and bouillon/water all
at once. Cook and stir in sour cream and peppers. Pour over tortillas and
bake in 425 degree F. oven for 20 minutes. Add extra cheese and onion; bake
an additional 5 minutes.