Mexican Chicken Enchiladas

By mrsmortician

Ingredients

• 1 c. onion, chopped
• 1/4 c. margarine
• 1/4 c. flour
• 2-1/2 c. water
• 1 T. chicken bouillon
• 8 oz. sour cream
• 3 c. finely chopped chicken
• 2 c. shredded cheddar cheese
• 1 can chopped green chilies, drained
• 1 (2 oz.) jar pimento, drained
• 1/2 t. chili powder
• 10 flour tortillas (6 inch?)

Details

Servings 5

Preparation

Step 1

Cook onions in margarine till soft; stir in flour

Mix bouillon with water; add to flour mixture; cook until thickened. Remove from heat and stir in sour cream.

In large bowl, mix 1 c. sour cream mixture with chicken, 1 c. cheese, chilies, pimentos and chili powder. Dip each tortilla in remaining sour cream sauce. Put chicken mixture in tortilla; roll up.

Arrange seam side down in lightly greased 13x9 pan. Spoon remaining sauce and cheese over tortillas.

Cover and bake at 350 degrees for 25 minutes.