1 c. chopped onion
1/4 c. butter
1/4 c. flour
1 tbsp. bouillon
2 1/2 c. boiling water
10 flour tortillas
8 oz. sour cream
3 c. chopped chicken
2 c. shredded cheese (Mozzarella or cheddar)
1 (4 to 8 oz.) can green chili with pork
1/2 tsp. chili powder

Saute onion in butter until tender. Add flour. Dissolve bouillon in water. Add to mixture. Cook and stir until thick. Remove from heat. Stir in sour cream.

In large bowl combine 1 cup sauce with chicken, 1 cup cheese and chili. Mix well. Dip each tortilla in remaining sauce to soften. Fill each tortilla with chicken mixture. Roll and arrange on lightly greased 13 x 19 inch pan. Spoon remaining sauce on enchiladas. Sprinkle with remaining cheese (and parsley if desired). Bake at 350 degrees for 25 minutes.