Chicken Enchiladas

• 3 c. finely chopped, cooked chicken
• 1 c. chopped onion
• 1/4 c. margarine or butter
• 1/4 c. flour
• 2 1/2 c. water
• 3 bouillon cubes
• 8 oz. container sour cream (room temperature)
• 2 c. (8 oz.) shredded Cheddar cheese
• 4 oz. can chopped mild green chilies, drained
• 2 Tbsp. chopped pimiento
• 1/2 tsp. chili powder
• 10 to 12 flour tortillas
• chopped parsley

1. Preheat oven to 350u0b0.
2. In medium saucepan, cook onion in margarine until tender.
3. Stir in flour, then water and bouillon; cook and stir until thickened and bouillon dissolves.
4. Remove from heat.
5. Stir in sour cream.
6. In large bowl, combine 1 cup sauce, chicken, 1 cup cheese, chilies, pimiento and chili powder; mix well.
7. Dip each tortilla into remaining hot sauce to soften; fill each with equal portions of chicken mixture.
8. Roll up.
9. Arrange in greased 3-quart shallow baking dish (13 x 9-inch).
10. Spoon remaining sauce over.
11. Sprinkle with remaining cheese and parsley. Bake 25 minutes or until bubbly.
12. Refrigerate leftovers.

chicken, onion, margarine, flour, water, bouillon cubes, sour cream, cheddar cheese, green chilies, pimiento, chili powder, flour tortillas, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=491287 (may not work)