Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1 c. chopped onion; 1/4 c. margarine; 1/4 c. unsifted flour; 2 1/2 c. hot water; 3 cubes chicken bouillon or 1 Tbsp. bouillon; 8 oz. sour cream or 8 oz. plain yogurt and 1/2 tsp. cornstarch; 2 c. shredded part skim Mozzarella cheese; 3 c. finely chopped cooked chicken or mock crab meat; 10 (8-inch) flour tortillas

9 ingredients

8 steps

Ingredients

1 c. chopped onion
1/4 c. margarine
1/4 c. unsifted flour
2 1/2 c. hot water
3 cubes chicken bouillon or 1 Tbsp. bouillon
8 oz. sour cream or 8 oz. plain yogurt and 1/2 tsp. cornstarch
2 c. shredded part skim Mozzarella cheese
3 c. finely chopped cooked chicken or mock crab meat
10 (8-inch) flour tortillas

Directions

1

Saute onion in margarine.
2

Add flour and stir.
3

Melt bouillon in water.
4

Add to onion mixture.
5

Add some of hot mixture to sour cream, then stir sour cream into rest of hot mixture.
6

Combine 1 cup sauce with 1 cup cheese and chicken.
7

Dip tortillas into remaining sauce in pan, fill with equal portions of chicken mixture, roll up, arrange in greased 13 x 9-inch baking dish. Pour remaining sauce over rolls.
8

Sprinkle with remaining cheese. Bake at 350° for 25 or 30 minutes until bubbly.