INGREDIENTS

INSTRUCTIONS

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.  Sylvia's
comments: 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.  Source: Quick & Delicious Casserole Delights by Johna Blinn,
downloaded from the GEnie F&W RT, CASSROLE.TXT  From the recipe files
of Sylvia Steiger, GEnie THE.STEIGERS, CI$  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 192
Calories From Fat: 138
Total Fat: 15.7g
Cholesterol: 44.8mg
Sodium: 399mg
Potassium: 147.9mg
Carbohydrates: 5.5g
Fiber: <1g
Sugar: 1.4g
Protein: 7.8g