Alice’s Chicken Enchiladas

This recipe came from my sister.  She sent a package with a bunch of recipes her family enjoyed right after I got married.  This is definitely my favorite.

Ingredients:

1 large onion, chopped small
1/2 cup butter or margarine
1/4 cup flour
2 1/2 cups water
1 teaspoon chicken bouillon (3 cubes)
1 8 oz container sour cream at room temperature
1/2 teaspoon chili powder
10 8″ flour tortillas
chopped parsley
2 cups grated cheddar cheese
4 oz green chilies
2 cups chopped, cooked chicken
Flour tortillas

In skillet, cook onion in oil or butter until tender.
Stir in flour, water and chicken bouillon.
Cook and stir until thick and bouillon dissolves.
Remove from heat and stir in sour cream.

In bowl, combine 1 cup of the above sauce, chicken, 1 cup cheese, chilies and chili powder.
Mix well.

Dip each tortilla in remaining sauce that's still hot in pant to soften them.
Fill each with equal portions of chicken mixture.
Roll up and close with toothpicks if desired.
Place in greased 9×13 pan.
Spoon remaining sauce over enchiladas.
Sprinkle with cheese and parsley.
Bake at 350 degrees for 25 minutes or until bubbly.
Top with sour cream.