Melt butter in a heavy saucepan over
medium heat. Add flour and stir with a whisk to remove lumps. Stir flour
and butter while it boils--- let boil for 1 minute. Add water and
crushed bullion cube to flour and butter. Stir until thickened and
bubbly. Add sour cream, jalapeo peppers and cheese. Stir until all is
smooth and cheese is melted.
Serve over enchiladas, chimichangas, or other Mexican style wraps or use as dip for tortilla chips
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org