1 c. chopped onion
1/4 c. butter
1/4 c. flour
2 1/2 c. water
1 tbsp. chicken flavor instant bouillon or 3 chicken cubes
8 oz. sour cream
3 c. chopped cooked chicken
2 c. (8 oz.) shredded Cheddar cheese, divided
1 (4 oz.) can chopped green chilies, drained
1 (2 oz.) jar pimento, drained
1/2 tsp. chili powder
10 (8") or 12 (6") corn tortillas

In medium saucepan, cook onion in butter until tender. Stir in flour, then water and bouillon. Cook and stir until thickened and bouillon dissolved. Remove from heat. Stir in sour cream.

In large bowl, combine 1 cup of the sauce, chicken, 1 cup cheese, chilies, pimento and chili powder.

Dip each tortilla into remaining hot sauce to soften. Fill each with equal portions of chicken mixture. Roll up. Arrange in greased 9 x 13 inch pan. Spoon remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 25 minutes or until bubbly. Serve with additional sour cream.