Ingredients
3 cups finely chopped chicken
1 cup chopped onion
1/4 cup butter
1/4 cup flour
2 1/2 cups hot water
1tbs chicken-flavor instant bouillon
1 8oz container sour cream
2 cups shredded cheddar cheese
1 4oz can chopped mild green chilies, drained
1tsp cumin
10 8" flour tortillas
sour cream, green onions and chopped tomato for garnish
Preparation
Preheat oven to 350 degrees. In medium saucepan, cook onion in butter until tender. Stir in flour then water and bouillon. Cook and stir until thickened and bouillon dissolves. Remove from heat and stir in sour cream. In large bowl, combine 1 cup sauce, chicken, 1 cup cheese, chilies and cumin. Mis well. Dip each tortilla into remaining hot sauce to soften. Fill each with equal portions of chicken mixture. Roll up. Arrange in greased 13x9 baking dish. Spoon remaining sauce over. Sprinkle with remaining cheese. Bake 25mins or until bubbly. Garnish with sour cream, chopped green onions and tomato.
