Chicken Enchiladas - cooking recipe

Ingredients

3 c. finely chopped, cooked chicken
1 c. chopped onion
1/4 c. margarine or butter
1/4 c. flour
2 1/2 c. water
3 bouillon cubes
8 oz. container sour cream (room temperature)
2 c. (8 oz.) shredded Cheddar cheese
4 oz. can chopped mild green chilies, drained
2 Tbsp. chopped pimiento
1/2 tsp. chili powder
10 to 12 flour tortillas
chopped parsley

Preparation

Preheat oven to 350\u00b0.
In medium saucepan, cook onion in margarine until tender.
Stir in flour, then water and bouillon; cook and stir until thickened and bouillon dissolves.
Remove from heat.
Stir in sour cream.
In large bowl, combine 1 cup sauce, chicken, 1 cup cheese, chilies, pimiento and chili powder; mix well.
Dip each tortilla into remaining hot sauce to soften; fill each with equal portions of chicken mixture.
Roll up.
Arrange in greased 3-quart shallow baking dish (13 x 9-inch).
Spoon remaining sauce over.
Sprinkle with remaining cheese and parsley. Bake 25 minutes or until bubbly.
Refrigerate leftovers.