Chicken Enchilada Bake
1/2 cup onions, chopped
2 tbsp butter
2 tbsp flour
1 1/2 cup water
1/2 tbsp stock, chicken, powdered
4 oz cream, sour
1 cup chicken, cooked, chopped
1 cup cheese, cheddar, shredded
1/2 can green chilies, drained
1 oz pimientos, sliced
1/4 tsp chili powder
6 large tortillas, flour
1/4 cup cheese, cheddar, shredded
Sauce: Cook onion in butter until tender. Stir in flour, water and
bouillon; cook and stir until sauce thickens and bouillon dissolves.
Remove from heat; stir in sour cream.
Preheat oven to 350. Combine chicken, cheese, chilies, pimientos,
chili powder, and enough sauce to moisten; mix well.
tortilla into sauce to soften; fill each with equal portions of
chicken mixture and roll up.
Arrange in a lightly greased 13x9"
baking dish; spoon remaining sauce over enchiladas. Sprinkle with
cheese and parsley.
25 minutes, or until bubbly.
Serve with additional sour cream, if desired.
Source: Quick & Delicious Casserole Delights