Turkey Enchiladas - cooking recipe

Ingredients

1 c. chopped onions
1/4 c. butter or margarine
1/4 c. flour
2 1/2 c. water
1 Tbsp. instant chicken bouillon or 3 cubes
1 c. sour cream (room temperature)
3 c. chopped cooked turkey
2 c. shredded Cheddar cheese
1 (4 oz.) can chilies
1 (2 oz.) can sliced pimiento, drained
1 tsp. chili powder
12 (6-inch) corn tortillas
2 Tbsp. vegetable oil

Preparation

In medium pan, cook onion in butter until soft, approximately 5 minutes.
Stir in flour; cook 2 minutes.
Slowly add water and chicken bouillon, stirring constantly until thickened.
Remove from heat; stir in sour cream.
In large bowl, combine 1 cup of the sauce, turkey, 1 cup of cheese, chilies, pimiento and chili powder.
Mix well; set aside.
Fry tortillas in oil just long enough to soften, about 30 seconds per side.
Drain on paper. Spoon about 1/4 cup turkey mixture on each tortilla; roll up. Arrange in lightly greased 13 x 9-inch baking dish.
Spoon remaining sauce over enchiladas; sprinkle with remaining cheese. Bake at 350\u00b0 for 25 to 30 minutes, until bubbly.
Preheat oven to 350\u00b0.