Chicken Enchiladas - cooking recipe

Ingredients

3 c. finely chopped cooked chicken
1 c. chopped onion
1/4 c. butter
1/4 c. unsifted flour
2 1/2 c. hot water
3 chicken flavored bouillon cubes
1 (8 oz.) sour cream
2 c. shredded Cheddar cheese
1 (4 oz.) chopped green chilies, drained
1 tsp. ground cumin
10 (8-inch) flour tortillas

Preparation

Preheat oven to 350\u00b0.
In medium saucepan, cook onion in butter 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 and cumin; mix well.
Dip each tortilla into remaining hot sauce to soften.
Fill each with equal portions of chicken mixture.
Roll up.
Arrange in greased 13 x 9-inch baking dish.
Spoon remaining sauce over.
Sprinkle with remaining cheese. Bake 25 minutes or until bubbly.
Serves 6 to 8.