Chicken Enchiladas

Directions

1. 1
   Cook onion in 4 T. butter until tender.
2. 2
   Combine onion mixture in a bowl with chicken and chilies; set aside.
3. 3
   For sauce, melt butter and stir in flour, cumin and salt.
4. 4
   Stir in chicken broth all at once; cook and stir until thickened and bubbly.
5. 5
   Cook and stir 1-2 minutes more.
6. 6
   Remove from heat; stir in sour cream and 1 1/2 cup cheese.
7. 7
   Stir 1 1/2 cup sauce into chicken mixture.
8. 8
   Dip each tortilla into remaining sauce to soften; fill each with apx.
9. 9
   1/3 cup of chicken mixture.
10. 10
    Roll up and arrange rolls in 4 greased baking dishes for freezing.
11. 11
    Pour remaining sauce over enchiladas and sprinkle with remaining cheese.
12. 12
    Wrap tightly and freeze for future use.
13. 13
    On serving day: Thaw completely.
14. 14
    Bake uncovered at 350 degrees for about 25 minutes or until bubbly.