1 c. chopped onion
1/4 c. butter
1/4 c. unsifted flour
2 1/2 c. water
1 tbsp. instant chicken bouillon
1 container (8 oz.) dairy sour cream, room temp.
3 c. chopped cooked chicken
2 c. shredded cheddar cheese
1 can (4 oz.) chopped green chilies, drained
1 jar (2 oz.) sliced pimentos, drained
1/2 tsp. chili powder
12 flour tortillas (8")
Parsley

In saucepan, cook onion in butter until tender. Stir in flour, then water and bouillon. Cook and stir until bouillon dissolves and it thickens. Remove from heat, stir in sour cream.

In large bowl combine 1 cup of this sauce with the chicken, add 1 cup of the cheese, chilis, pimentos and chili powder. Mix well.

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