Chicken Enchiladas - cooking recipe

Ingredients

3 c. finely chopped cooked chicken
1 c. chopped onion
1/4 c. margarine
1/4 c. flour
2 1/2 c. hot chicken broth
8 oz. sour cream, room temperature
2 c. shredded Cheddar cheese
1 (4 oz.) can chopped mild green chiles
1 tsp. ground cumin
12 (6-inch) corn tortillas
sour cream, chopped green onions and chopped tomatoes (for garnish)

Preparation

Preheat oven to 350\u00b0.
In medium saucepan, cook onion in margarine until tender.
Stir in flour, then hot broth; cook and stir until thickened.
Remove from heat; stir in sour cream.
In large bowl, combine 1 cup sauce, chicken, 1 cup cheese, chiles and cumin; mix well.
Dip each tortilla into remaining sauce to soften; fill each with chicken mixture.
Roll up.
Arrange in greased 13 x 9-inch baking dish.
Spoon remaining sauce over them. Sprinkle with remaining cheese.
Bake 25 minutes.
Garnish as desired.
Serves 4 to 6.