Chicken Enchiladas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 cups cooked chicken, finely chopped
• 1 cup onion, chopped
• 1/4 cup margarine
• 1/4 cup unsifted flour
• 2 1/2 cups hot water
• 1 tablespoon instant chicken bouillon
• 8 ounces sour cream, room temperature
• 2 cups cheddar cheese, grated
• 1 (4 ounce) can green chilies, drained & chopped
• 1 teaspoon ground cumin
• 10 flour tortillas

Recipe

• 1 preheat oven to 350°f
• 2 in a medium size saucepan, cook onion in margarine, until tender.
• 3 stir in flour, then water and bouillon; cook and stir until thickened and bouillon are dissolved.
• 4 remove from heat; add sour cream.
• 5 in a large bowl, combine 2 cups sauce, chicken, 1 cup cheese, chillies and cumin.
• 6 soften tortillas according to package directions; place equal portions of chicken mixture on tortillas; roll up.
• 7 arrange in a greased 13 x 9â€? baking dish.
• 8 top with remaining sauce and cheese.
• 9 bake for 25 minutes or until hot. (350 f)
• 10 garnish as desired.
• 11 refrigerate any leftovers.
• 12 note: i have made these with whole wheat, flour or corn tortillas with great success. i usually make 8-10 enchiladas depending on how full i make them and if i bought the 8â€? or 10â€? tortilla shells.