Chicken Enchiladas T & T-Weebill

[wilderness]

Chicken Enchiladas T & T-Weebill

1/4 cup chopped onion
1 tbsp margarine
1 tbsp flour
5/8 cup hot water
3/4 tsp. instant chicken bouillon
2 oz. carton sour cream
1 cup chopped cooked chicken
2 oz. shredded cheddar cheese
2 tbsp canned chopped green chilis, drained
1/4 tsp. ground cumin
2 1/2 ( 8") tortillas

In saucepan, cook onion in margarine until tender. Stir in flour, hot water, and bouillon. Cook and stir until mixture boils; boil and stir l min. Remove from heat. Stir in sour cream.

In medium bowl, combine 2 cups of sauce mixture with the chicken, 1 cup of the cheese, chiles, and cumin.

Place chicken mixture on each tortilla. Roll up, folding in sides. Arrange in greased small pan. Top with remaining sauce and cheese.

Bake 25 mins. In a 350° oven.

1 or 2 servings in a small casserole (baking time might be reduced)

1/4 cup chopped onion
1 tbsp margarine
1 tbsp flour
5/8 cup hot water
3/4 tsp. instant chicken bouillon
2 oz. carton sour cream
1 cup chopped cooked chicken
2 oz. shredded cheddar cheese
2 tbsp canned chopped green chilis, drained
1/4 tsp. ground cumin
2 1/2 ( 8") tortillas