4 c. chopped, cooked chicken
1 c. finely chopped onion
1/4 c. butter
1/4 c. flour
2 1/2 c. hot water
1 tbsp. instant chicken bouillon
1 (8 oz.) carton sour cream
2 c. shredded Cheddar
1 (4 oz.) can green chilies, drained
1 tsp. ground cumin
10 (8") flour tortillas

Cook onion until soft in melted butter. Add flour and stir to a paste. Add hot water and bouillon and cook until thick. Add sour cream (room temperature) slowly with whisk and stir until smooth.

Mix together 2 cups of sauce, chicken, 1 cup shredded Cheddar, cumin and chopped chilis. Fill and roll tortillas and place in 9 x 13 inch greased baking dish. Top with remaining sauce. Sprinkle remaining 1 cup shredded Cheddar over top. Bake at 325 degrees for 25 minutes.