Dawn's Chicken Enchiladas 1/4 cup flour 1/4 cub butter or margarine 12 corn tortillas Vegetable oil 3 boneless chicken breasts (or ground hamburger) 10 oz. Monterey Jack cheese plus 2 oz. Monterey Jack cheese 3/4 cups minced onions 2 cups chicken broth 1 cup sour cream Jarred sliced jalapenos to your own taste... more for spicy, less for less spicy   1/2 cup chopped green onions 1/2 cup chopped cilantro Cut chicken breasts into 1 inch cubes. Put in pot with pepper, salt, and garlic powder. Cover with water and bring to a boil. Boil for 20 minutes or until no longer pink and juice runs clear. If you use hamburger instead, brown hamburger with salt, pepper and garlic powder until browned and no longer pink. Drain. I usually make 6 chicken and 6 beef. 1. preheat oven to 375 2. heat 2 TBSP oil in skillet over med. high. Fry tortillas one at a time for 5 SECONDS on each side to soften and make pliable. Add oil as needed. 3. Divide chicken, 10 oz. of cheese and onion among the 12 tortillas. Roll each one up and place seam down in greased baking dish. It is best to find one that will hold all 12 snugly without a lot of space left. 4. Melt butter in a sauce pan over medium heat. Add flour and whisk until mixture begins to boil. Slowly stir in broth with whisk until thickened. Mix in sour cream and jalapenos, heat throughly but do not boil, stirring occasionally. Pour mixture over enchiladas. 5. Bake in preheated oven for 20 minutes. Top with 2 oz. cheese and bake for 5 more minutes. Garnish with green onions and cilantro.