Chicken Enchiladas

• 1 c. chopped onions
• 1/4 c. butter
• 1/4 c. flour
• 2 1/2 c. hot water
• 1 Tbsp. instant chicken bouillon
• 8 oz. carton dairy sour cream
• 4 c. chopped cooked chicken
• 2 c. shredded Cheddar cheese
• 4 oz. can chopped chilies, drained
• 1 tsp. ground cumin
• 10 (8-inch) tortillas

1. Preheat oven to 350u0b0.
2. In saucepan cook onion in butter until tender.
3. Stir in flour, hot water and bouillon.
4. Cook and stir until mixture boils.
5. Boil and stir 1 minute; remove from heat. Stir in sour cream.
6. In medium bowl combine 2 cups of the sauce mixture with chicken, 1 cup of the cheese, chilies and cumin. Place chicken mixture on each tortilla.
7. Roll up, folding in sides.
8. Arrange in greased 13 x 9 x 2-inch pan.
9. Top with remaining sauce and cheese.
10. Bake about 25 minutes.
11. Makes 6 to 8 servings.

onions, butter, flour, water, instant chicken, sour cream, chicken, cheddar cheese, chilies, ground cumin, tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=609060 (may not work)