1 c. chopped onion
1/4 c. butter
1/4 c. unsifted flour
2 1/2 c. water
3 chicken bouillon cubes
1 (8 oz.) container sour cream, room temperature
3 c. chopped cooked chicken
2 c. shredded cheddar cheese
1 (4 oz.) can chopped green chilies
1 (2 oz.) jar drained pimentos
1/2 tsp. chili powder
10-12 corn tortillas

In medium pan, cook onions in butter until tender. Stir in flour, then water and bouillon; cook and stir until thickened and bouillon dissolves. Remove from heat; stir in sour cream. In large bowl, combine 1 cup sauce, chicken, 1 cup cheese, chilies, pimento, and chili powder. Mix well. Dip each tortilla in remaining hot sauce to soften; fill each with chicken mixture. Roll up and place in greased baking dish. Pour remaining sauce over and sprinkle with remaining cheese. Bake at 350 degrees for 25-30 minutes.