Chicken Enchiladas

Directions

1. 1
   Preheat oven to 350°.
2. 2
   In medium saucepan, cook onion in margarine until tender.
3. 3
   Stir in flour, then water and bouillon; cook and stir until thickened and bouillon dissolves.
4. 4
   Remove from heat.
5. 5
   Stir in sour cream.
6. 6
   In large bowl, combine 1 cup sauce, chicken, 1 cup cheese, chilies, pimiento and chili powder; mix well.
7. 7
   Dip each tortilla into remaining hot sauce to soften; fill each with equal portions of chicken mixture.
8. 8
   Roll up.
9. 9
   Arrange in greased 3-quart shallow baking dish (13 x 9-inch).
10. 10
    Spoon remaining sauce over.
11. 11
    Sprinkle with remaining cheese and parsley. Bake 25 minutes or until bubbly.
12. 12
    Refrigerate leftovers.