Chicken Enchiladas

Recipe from Colleen Wallien


  • 1 Cup Onion, Chopped
  • 1/2 Cup Margarine
  • 1/4 Cup Flour
  • 2 1/2 Cups Hot Water
  • 1 Tablespoon Instant Chicken Bouillon
  • 8 Ounces Sour Cream
  • 4 Cups Cooked Chicken, Chopped
  • 2 Cups Shredded Cheddar Cheese
  • 4 Ounces Chopped Green Chilis
  • 1 Teaspoon Cumin
  • 10 Whole Tortillas, 8-Inch


  1. Cook onion and margarine until tender. Stir in flour until smooth. Add water and bouillon. Boil for 1 minute. Remove from heat. Stir in sour cream.
  2. In a bowl, mix approximately two thirds of the sauce, chicken, half of the cheese, chilis, and cumin.
  3. Put chicken mixture into tortillas and roll. Place filled tortillas into greased 9x13 baking pan.
  4. Top full pan with sauce and cheese, bake at 350 for 25 minutes.
  5. Garnish with lettuce, black olives, and a healthy dollop of sour cream.

Can be made ahead of time and stored in the refrigerator. Additional baking time might be required.