Chicken Enchiladas - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 350\u00b0.
In saucepan, cook onion until tender; add flour and broth until thickened.
Take off the burner.\tStir in sour cream and set aside.
In mixing bowl, mix 2 cups of sauce, chopped chicken, one cup of cheese, chilies and cumin.
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.
Pour remaining sauce on top of the tortillas and sprinkle with remaining cheese.
Bake 25 minutes at 350\u00b0.