Chicken Enchiladas

• 1 c. chopped onion
• 1/4 c. margarine
• 1/4 c. unsifted flour
• 2 1/2 c. hot water
• 3 cubes chicken bouillon or 1 Tbsp. bouillon
• 8 oz. sour cream or 8 oz. plain yogurt and 1/2 tsp. cornstarch
• 2 c. shredded part skim Mozzarella cheese
• 3 c. finely chopped cooked chicken or mock crab meat
• 10 (8-inch) flour tortillas

1. Saute onion in margarine.
2. Add flour and stir.
3. Melt bouillon in water.
4. Add to onion mixture.
5. Add some of hot mixture to sour cream, then stir sour cream into rest of hot mixture.
6. Combine 1 cup sauce with 1 cup cheese and chicken.
7. Dip tortillas into remaining sauce in pan, fill with equal portions of chicken mixture, roll up, arrange in greased 13 x 9-inch baking dish. Pour remaining sauce over rolls.
8. Sprinkle with remaining cheese. Bake at 350u0b0 for 25 or 30 minutes until bubbly.

onion, margarine, flour, water, chicken bouillon, sour cream, mozzarella cheese, chicken, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=228511 (may not work)