- 6
Ingredients
- 1 C Chopped Onion
- 1/4 C Butter
- 1/4 C Flour
- 2 1/2 C Water
- 1 T Chicken Flavored Bouillon
- 1 8oz Container Sour Cream, at room temp.
- 3 C Cooked Chicken, finely chopped
- 2 C Cheddar Cheese, shredded
- 1 4oz Can Green Chiles, drained & chopped
- 1 2oz Jar Sliced Pimiento, drained
- 1/2 tsp Chili Powder
- 10 8 in Flour Tortillas
- Chopped Parsley
Preparation
Step 1
In a medium saucepan, cook onion in butter until tender. Stir in flour, then water and bouillon. Cook and stir until thickened and bouillon dissolves. Also add a pinch of salt. Remove from heat; stir in sour cream.
In a large bowl, combine 1 C sauce, the chicken, 1 C cheese, the chiles, pimiento and chili powder; mix well.
Dip each tortilla (make sure they are room temp. otherwise they will crack) into remaining hot sauce to soften. Fill each with equal portions of chicken mixture. Roll up, fasten with wooden picks if necessary. Arrange in a lightly greased 13x9 inch baking dish. Spoon remaining sauce over enchiladas. Sprinkle with remaining cheese and parsley. Bake at 350 degrees for 25 minutes or until bubbly. Remove picks. Serve with additional sour cream if desired.