Chicken Enchiladas

Chicken Enchiladas
3 cups finely chopped cooked chicken
1 cup chopped onion
1/4 cup margarine or butter
1/4 cup unsifted flour
2 1/2 cups hot water
1 Tbsp. instant chicken bouillon, or 3 chicken bouillon cubes
8 oz. sour cream, at room temperature
16 oz. shredded cheddar cheese
4 oz. can chopped mild green chilies, drained
1 tsp. ground cumin
12 (6-inch) flour tortillas
Sour cream, chopped green onions and chopped tomato for garnish

Preheat oven to 350 degrees. In a medium saucepan, cook onion in margarine until tender. Stir in the flour, then water and bouillon. Cook and stir until thickened and bouillon dissolves. Remove from heat; stir in sour cream.

In a large bowl, combine 1 cup sauce, chicken, 1 cup cheese, chilies and cumin; mix well. Dip each tortilla into remaining hot sauce to soften; fill each with equal portions of chicken mixture. Roll up. Arrange in greased 9x13" baking dish. Spoon the remaining sauce over the tortillas. Sprinkle with remaining cheese. Bake 25 minutes or so until bubbly. Garnish as desired. Refrigerate leftovers.

Makes 6-8 servings.