Savory Chicken Enchilada Bake - cooking recipe

Ingredients

1 c. chopped onion
1/4 c. flour
1 Tbsp. chicken bouillon or 3 chicken flavor bouillon cubes
1 (8 oz.) carton sour cream
3 c. shredded chicken
1 (4 oz.) can chopped green chilies, drained
1/2 tsp. chili powder
12 corn tortillas
1/4 c. margarine or butter
1 c. cheese

Preparation

In medium saucepan, cook onion in margarine until tender. Stir in flour, water and bouillon; cook and stir until thickened and bouillon melts.
Remove from heat.
Stir in sour cream.
In large bowl, combine 1 cup sauce, chicken, 1 cup cheese, chilies and chili powder; mix well.
Dip each tortilla into remaining hot sauce to soften.
Fill each with equal portions of chicken mixture.
Roll up and turn over in pan.
Use lightly greased 13 x 9-inch baking pan.
Spoon remaining sauce over enchiladas. Sprinkle remaining cheese and any leftover sauce.
Bake at 350\u00b0 for 25 minutes, or until bubbly.