Chicken Enchiladas - cooking recipe

Ingredients

1 c. chopped onions
1/4 c. butter
1/4 c. flour
2 1/2 c. hot water
1 Tbsp. instant chicken bouillon
8 oz. carton dairy sour cream
4 c. chopped cooked chicken
2 c. shredded Cheddar cheese
4 oz. can chopped chilies, drained
1 tsp. ground cumin
10 (8-inch) tortillas

Preparation

Preheat oven to 350\u00b0.
In saucepan cook onion in butter until tender.
Stir in flour, hot water and bouillon.
Cook and stir until mixture boils.
Boil and stir 1 minute; remove from heat. Stir in sour cream.
In medium bowl combine 2 cups of the sauce mixture with chicken, 1 cup of the cheese, chilies and cumin. Place chicken mixture on each tortilla.
Roll up, folding in sides.
Arrange in greased 13 x 9 x 2-inch pan.
Top with remaining sauce and cheese.
Bake about 25 minutes.
Makes 6 to 8 servings.