Chicken Enchiladas

3 cups finely chopped cooked chicken
1 cup chopped onion
¼ cup margarine
¼ cup flour
2½ cups water
1 tbsp. Wyler’s® or Steero® Chicken Flavor Bouillon
1 8oz. Borden® sour cream, at room temp.
2 cups shredded Cheddar cheese
1 4oz. can chopped mild green chlies, drained
1 tsp. cumin
12 corn tortillas
Sour cream, chopped green onions and chopped tomato for garnish

In medium saucepan, cook onions in margarine until tender. Stir in flour then
water and bouillon; cook and stir until thickened and bouillon dissolves.
Remove from heat, stir in sour cream.

In large bowl, combine 1 cup sauce, chicken, 1 cup cheese, chilies and cumin;
mix well. Dip each tortilla into remaining sauce to soften. Fill each
with equal portions of chicken mixture. Roll up. Arrange in greased
13 x 9 glass baking dish. Spoon remaining sauce over. Sprinkle with
remaining cheese. Bake at 350° for 25 minutes or until bubbly. Garnish as
desired. Refrigerate leftovers.
Makes 6 to 8 servings