Chicken Enchilada Casserole

Ingredients:

• 1 cup chopped onion
• 1/4 cup margarine
• 1/4 cup flour
• 2 1/2 cup water
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• 1 Tbsp. chicken instant bouillon
• 1 (8 oz.) carton sour cream
• 3 cups finely chopped cooked chicken
• 2 cups shredded cheddar cheese
• 1 can chopped green chilies, drained
• 1 (2 oz.) jar pimento, drained
• 1/2 tsp. chili powder
• 10-12 tortillas

Directions:

Cook onion in margarine, and stir in flour. Add broth (or bouillon) to flour mixture and cook until thickened. Remove from heat. Add sour cream. In large bowl, combine 1 cup of the sour cream mixture with the chicken. Add 1 cup cheese, chilies, pimento and chili powder, and mix well.

Dip each tortilla into remaining hot sour cream sauce to soften. Put a portion of chicken mixture in center of the tortilla and roll up like a crepe. Arrange, seam-side down, in a lightly greased 9x13 inch baking dish. Spoon remaining sauce over enchiladas. Sprinkle with remaining cheese. Cover and refrigerate or bake immediately at 350 degrees F for 25-45 minutes.

By Robin from Washington, IA