Chicken Enchiladas (Version #2) Recipe

• 1 c. minced onion
• 1/4 c. butter
• 1/4 c. unsifted flour
• 2 1/2 c. water
• 1 tbsp. instant chicken bouillon
• 1 container (8 ounce.) dairy lowfat sour cream, room temp.
• 3 c. minced cooked chicken
• 2 c. shredded cheddar cheese
• 1 can (4 ounce.) minced green chilies, liquid removed
• 1 jar (2 ounce.) sliced pimentos, liquid removed
• 1/2 teaspoon chili pwdr
• 12 flour tortillas (8")
• Parsley

1. In saucepan, cook onion in butter till tender.
2. Stir in flour, then water and bouillon.
3. Cook and stir till bouillon dissolves and it thickens.
4. Remove from heat, stir in lowfat sour cream.
5. In large bowl combine 1 c. of this sauce with the chicken, add in 1 c. of the cheese, chilis, pimentos and chili pwdr.
6. Mix well.
7. Dip each tortilla into the remaining warm sauce to soften.
8. Fill each with equal amounts of chicken mix.
9. Roll up.
10. Arrange in a lightly greased 9 x 13 inch pan.
11. Spoon remaining sauce over enchiladas.
12. Sprinkle remaining cheese and the parsley.
13. Bake at 350 degrees for 25 min or possibly till bubbly.
14. Serve with additional cream sauce if you like.

onion, butter, flour, water, instant chicken, sour cream, chicken, cheddar cheese, green chilies, pimentos, chili pwdr, flour tortillas, parsley

Taken from cookeatshare.com/recipes/chicken-enchiladas-version-2-37638 (may not work)