Chicken Enchilada Bake

• 1 c. chopped onion
• 1/4 c. margarine
• 1/4 c. flour
• 2 1/2 c. water
• 1 Tbsp. chicken bouillon granules
• 3 c. chicken, cooked and finely chopped
• 2 c. shredded Cheddar cheese
• 1/2 tsp. chili powder
• 10 (8-inch) flour tortillas
• chopped parsley to decorate
• 8 oz. sour cream (at room temperature)

1. Preheat oven to 350u0b0.
2. Saute onion in margarine until tender. Stir in flour and add water and bouillon.
3. Cook and stir until sauce thickens and bouillon dissolves.
4. Remove from heat and stir in sour cream.
5. Combine 1 cup sauce, chicken, 1 cup cheese and chili powder, mixing well.
6. Dip each tortilla into remaining sauce to soften.
7. Fill each with equal portions of chicken mixture.
8. Roll up.
9. Arrange in a lightly greased 13 x 9-inch baking dish.
10. Spoon remaining sauce over enchiladas; sprinkle with remaining cheese and parsley.
11. Bake for 25 minutes or until bubbly.

onion, margarine, flour, water, chicken bouillon granules, chicken, cheddar cheese, chili powder, flour tortillas, parsley, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453054 (may not work)