Recipe - Chicken Enchilada Bake

SAUCE
One half cup Onions, chopped
2 tablespoon Butter
2 tablespoon Flour
1 One half cup Water
One half tablespoon Stock, chicken, powdered
4 ounce Cream, sour

ENCHILADAS
1 cup Chicken, cooked; chopped
1 cup Cheese, cheddar, shredded
One half cn Green chilies; drained
1 ounce Pimientos, cut or sliced up
One fourth teaspoon Chili powder
6 lg Tortillas, flour
One fourth cup Cheese, cheddar, shredded

Sauce: Cook onion in butter until tender. Stir in flour, water and
bouillon; cook and stir until sauce thickens and bouillon dissolves. Remove
from heat; stir in sour cream.

Preheat oven to 350. Combine chicken, cheese, chilies, pimientos, chili
powder, and enough sauce to moisten; mix well. Dip each tortilla into sauce
to soften; fill each with equal portions of chicken mixture and roll up.
Arrange in a lightly greased 13x9" baking dish; spoon remaining sauce over
enchiladas. Sprinkle with cheese and parsley. Bake 25 minutes, or until
bubbly.

Serve with additional sour cream, if desired.

Sylvia's comments: I've never tried making enchiladas before, and was
surprised and delighted at how easy they were. The sauce was blah and
didn't suit the enchiladas at all, but I have lots of sauce recipes! So I'm
going to make it again, substituting some other sauces for this one. Also,
I left this sitting in the fridge two days before baking it, with no
negative result except it took longer than 25 minutes to get it hot.

Source: Quick & Delicious Casserole Delights by Johna Blinn, downloaded
from the GEnie F&W RT, CASSROLE.TXT

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip