1 c. chopped onion
1/4 c. butter
1/4 c. unsifted flour
2 1/2 c. water
1 tbsp. chicken flavor instant bouillon or 3 chicken flavor bouillon cubes
1 (8 oz.) container sour cream, room temperature
3 c. finely chopped, cooked chicken
2 c. (8 oz.) shredded cheddar cheese
1 (4 oz.) can chopped green chilies, drained
1/2 tsp. chili powder
1 (2 oz.) jar pimiento, drained
10 (8") flour tortillas 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 dissolves. Remove from heat; stir in sour cream.

In large bowl, combine 1 cup sauce, chicken, 1 cup cheese, chilies, pimiento and chili powder; mix well. Dip each tortilla into remaining hot sauce to soften; fill each with equal portions of chicken mixture. Roll up. Arrange in a lightly greased 13"x9" baking dish.

Spoon remaining sauce over enchiladas. Sprinkle with remaining cheese and parsley. Bake in a preheated 350 degree oven for 25 minutes or until bubbly. Serve with additional sour cream if desired. Refrigerate leftovers. Makes 6 to 8 servings.