Chicken Enchilada Bake Recipe

• 1 c. minced onion
• 1/4 c. butter
• 1/4 c. unsifted flour
• 2 1/2 c. water
• 3 chicken bouillon cubes
• 1 (8 ounce.) container lowfat sour cream, room temperature
• 3 c. minced cooked chicken
• 2 c. shredded cheddar cheese
• 1 (4 ounce.) can minced green chilies
• 1 (2 ounce.) jar liquid removed pimentos
• 1/2 teaspoon chili pwdr
• 10-12 corn tortillas

1. In medium pan, cook onions in butter till tender.
2. Stir in flour, then water and bouillon; cook and stir till thickened and bouillon dissolves.
3. Remove from heat; stir in lowfat sour cream.
4. In large bowl, combine 1 c. sauce, chicken, 1 c. cheese, chilies, pimento, and chili pwdr.
5. Mix well.
6. Dip each tortilla in remaining warm sauce to soften; fill each with chicken mix.
7. Roll up and place in greased baking dish.
8. Pour remaining sauce over and sprinkle with remaining cheese.
9. Bake at 350 degrees for 25-30 min.

onion, butter, flour, water, chicken, sour cream, chicken, cheddar cheese, green chilies, pimentos, chili pwdr, corn tortillas

Taken from cookeatshare.com/recipes/chicken-enchilada-bake-44424 (may not work)