Chicken Enchilada Bake

Directions

1. 1
   Preheat oven to 350°.
2. 2
   Saute onion in margarine until tender. Stir in flour and add water and bouillon.
3. 3
   Cook and stir until sauce thickens and bouillon dissolves.
4. 4
   Remove from heat and stir in sour cream.
5. 5
   Combine 1 cup sauce, chicken, 1 cup cheese and chili powder, mixing well.
6. 6
   Dip each tortilla into remaining sauce to soften.
7. 7
   Fill each with equal portions of chicken mixture.
8. 8
   Roll up.
9. 9
   Arrange in a lightly greased 13 x 9-inch baking dish.
10. 10
    Spoon remaining sauce over enchiladas; sprinkle with remaining cheese and parsley.
11. 11
    Bake for 25 minutes or until bubbly.