Chicken Enchiladas
4 cups finely chopped cooked chicken
1 cup chopped onions
1/4 cup butter
1/4 cup flour
2 1/2 cups hot water
1 TBS chicken-flavor instant bouillon
1 8-oz. container sour cream
2 cups shredded cheddar cheese
1 4-oz. can chopped green chilies, drained
1 tsp. ground cumin (I've never used this)
10 8-in. flour tortillas
Preheat oven to 350. In med. saucepan, cook and stir onions in butter until tender. Stir in flour, then water and bouillon; cook and stir until thickened and bouillon is dissolved. Remove from heat; add sour cream.
In large bowl, combine 2 cups sauce (from above), chicken, 1 cup cheese, chilies, and cumin. Sofent tortillas according to package directions. Place equal portions of chicken mixture on tortillas; roll up. Arrange, seam side down, in greased 13x9 baking dish. Top with remaining sauce and 1 cup cheese. Cover, bake 25 minute or until hot. Garnish as desired.