SAUCE
1/2 cup Onions, chopped
2 tbsp Butter
2 tbsp Flour
1 1/2 cup Water
1/2 tbsp Stock, chicken, powdered
4 oz Cream, sour
ENCHILADAS
1 cup Chicken, cooked, chopped
1 cup Cheese, cheddar, shredded
1/2 can Green chilies, drained
1 oz Pimientos, sliced
1/4 tsp Chili powder
6 large Tortillas, flour
1/4 cup Cheese, cheddar, shredded
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Sauce: Cook onion in butter until tender. Stir in flour, water and bouillon; cook and stir until sauce thickens and bouillon dissolves. Remove from heat; stir in sour cream.
Preheat oven to 350. Combine chicken, cheese, chilies, pimientos, chili powder, and enough sauce to moisten; mix well. Dip each tortilla into sauce to soften; fill each with equal portions of chicken mixture and roll up. Arrange in a lightly greased 13x9" baking dish; spoon remaining sauce over enchiladas. Sprinkle with cheese and parsley. Bake 25 minutes, or until bubbly.
Serve with additional sour cream, if desired.
I've never tried making enchiladas before, and was surprised and delighted at how easy they were. The sauce was blah and didn't suit the enchiladas at all, but I have lots of sauce recipes! So I'm going to make it again, substituting some other sauces for this one. Also, I left this sitting in the fridge two days before baking it, with no negative result except it took longer than 25 minutes to get it hot.
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