Meals Matter

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Contributed By: suelake
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it is suggested to spice up the sauce. Maybe some taco seasoning or other spice. Top with lettuce, tomatoes, taco sauce once baked.

Ingredients

Sauce:

1/2 cup Onions, chopped

2 tablespoons Butter

2 tablespoons Flour

1/2 cup Water

1/2 teaspoon Chicken bouillon

4 ounces Sour cream

Enchiladas:

1 cup Chicken, cooked, chopped

1 cup Mexican cheese shredded

1/2 can Green chilies

1 oz Pimientoes diced

1/4 teaspoon Chili powder

6 Large flour tortilas

1/4 cup Mexican cheese shredded

Preparation

Sauce: Cook onion in butter until tender. Stir in flour, water and buoillon; cook and stir until sauce thickens and bouillon dissolves. Remove from heat; stir in sour cream.

Enchiladas: Combine chicken, chees and chilies, pimientos, chili powder, and enough sauce to moisten; mix well. Fill each tortilla with equal amounts of chicken mixture and roll up. Arrange in a lightly greased 13 x 9 baking dish; spoon remaining sauce over enchiladas. Sprinkle with 1/4 cup cheese. Bake until bubbly about 25 minutes.

Serving idea: top with lettuce, tomatoes and taco sauce.

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