Chicken Enchiladas

• 4 c. finely chopped, cooked chicken
• 1 c. chopped onion
• 1/4 c. margarine
• 2 1/2 c. chicken broth
• 1/4 c. unsifted flour
• 1 (8 oz.) sour cream
• 2 c. grated Cheddar cheese
• 1 (4 oz.) can chopped green chilies, drained
• 1 tsp. cumin
• 10 (8 oz.) flour tortilla (found in meat section)

1. Preheat oven to 350u0b0.
2. In saucepan, cook onion until tender; add flour and broth until thickened.
3. Take off the burner.ttir in sour cream and set aside.
4. In mixing bowl, mix 2 cups of sauce, chopped chicken, one cup of cheese, chilies and cumin.
5. Soften tortillas according to package directions, then place equal portions of the filling mixture (chicken) in each tortilla and arrange in 13 x 9-inch greased baking dish.
6. Pour remaining sauce on top of the tortillas and sprinkle with remaining cheese.
7. Bake 25 minutes at 350u0b0.

chicken, onion, margarine, chicken broth, flour, sour cream, cheddar cheese, green chilies, cumin, flour tortilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=216243 (may not work)