Our Favorite Tahoe Cabin Standard: Chicken Enchiladas

 4 cups finely chopped cooked chicken

1 cup chopped onions

¼ cup margarine or butter

¼ cup unsifted flour

2 ½ cups hot water

3 chicken bouillon cubes

8 oz sour cream

2 cups shredded cheddar cheese

4 oz chopped green chilies, drained

1 teaspoon ground cumin

10 flour tortillas

Preheat oven to 350. In medium saucepan, cook and stir onions in margarine until tender.

Stir in flout, then water and bouillon; cook and stir until thickened and bouillon is dissolved.

Remove from heat; add sour cream.

In large bowl, combine 2 cups sauce, chicken, 1 cup cheese, chilies and cumin.

Soften tortillas according to package directions. Place equal portions of chicken mixture on tortillas;

roll up.  Arrange, seam side down, in greased 13x9 baking dish. Top with remaining sauces

and 1 cup cheese.

Cover; bake 25 minutes or until hot.

Makes 6 – 8 servings.

NOTE:  This casserole is best if assembled and kept in fridge overnight, before baking.

The tortillas soak up the sauce and it is so much better.