Chicken Enchilada Bake 1 cup Onion -- chopped 1/4 cup Butter or margarine 1/4 cup Flour -- unsifted 2 1/2 cups Water 1 tablespoon Chicken bouillon granules 1 can Sour cream -- dairy(8oz) 3 cups Chicken,cooked -- chopped 2 cups Cheddar cheese -- shredded 1 can Green chilies -- drained 1 can Pimientos -- sliced(2oz) 1/2 teaspoon Chili powder 10 Tortillas -- flour(8") Parsley -- chopped 1. Cook onion in butter until tender. 2. Stir in flour, water and bouillon; cook and stir until sauce thickens and bouillon dissolves. 3. Remove from heat; stir in sour cream. 4. Combine 1 cup sauce, chicken, 1 cup cheese, chilies, pimientos and chili powder; mix well. 5. Dip each tortilla into remaining sauce to soften; fill each with equal portions of chicken mixture and roll up. 6. Arrange in a lightly greased 13x9-inch baking dish; spoon remaining sauce over enchiladas. 7. Sprinkle with remaining cheese and parsley. 8. Bake in preheated 350'F. oven 25 minutes, or until bubbly. 9.Serve with additional sour cream, is desired.