Chicken Enchiladas
  • 1 cup chopped onion
  • 1/4 cup margarine
  • 1/4 cup flour
  • 2 1/2 cups water
  • 3 chicken bouillon cubes
  • 8 oz sour cream
  • 3 cups cooked, chopped chicken
  • 2 cups shredded Cheddar cheese
  • 4 oz chopped green chilies
  • 2 oz sliced pimientos
  • 1/2 teaspoon chili powder
  • 10 flour tortillas
  • chopped parsley
  1. Cook onion until tender in medium saucepan with margarine. Add flour, water and bouillon; cook and stir until thickened and bouillon dissolved. Remove from heat. Stir in sour cream. In large bowl, combine 1 cup of the sauce, chicken, 1 cup of the cheese, chilies, pimientos and chili powder; mix well. Dip tortillas into remaining sauce to soften. Fill with chicken mixture and roll. Arrange in lightly greased 9"x13" baking dish. Spread remaining sauce over tortillas and sprinkle with cheese and parsley. Bake at 350 degrees for 25 minutes or until bubbly.