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Chicken Enchilada Bake

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN ENCHILADA BAKE
 Categories: Poultry
      Yield: 6 Servings
 
MMMMM---------------------------SAUCE--------------------------------
    1/2 c  Onions, chopped
      2 tb Butter
      2 tb Flour
  1 1/2 c  Water
    1/2 tb Stock, chicken, powdered
      4 oz Cream, sour

MMMMM-------------------------ENCHILADAS------------------------------
      1 c  Chicken, cooked; chopped
      1 c  Cheese, cheddar, shredded
    1/2 cn Green chilies; drained
      1 oz Pimientos, sliced
    1/4 ts Chili powder
      6 lg Tortillas, flour
    1/4 c  Cheese, cheddar, shredded
 
  Sauce: Cook onion in butter until tender. Stir in flour, water and
  bouillon; cook and stir until sauce thickens and bouillon dissolves.
  Remove from heat; stir in sour cream.
  
  Preheat oven to 350.  Combine chicken, cheese, chilies, pimientos,
  chili powder, and enough sauce to moisten; mix well. Dip each
  tortilla into sauce to soften; fill each with equal portions of
  chicken mixture and roll up. Arrange in a lightly greased 13x9"
  baking dish; spoon remaining sauce over enchiladas.  Sprinkle with
  cheese and parsley.  Bake
       25    minutes, or until bubbly.
  
  Serve with additional sour cream, if desired.
  
  Sylvia's comments: I've never tried making enchiladas before, and was
  surprised and delighted at how easy they were. The sauce was blah and
  didn't suit the enchiladas at all, but I have lots of sauce recipes!
  So I'm going to make it again, substituting some other sauces for
  this one. Also, I left this sitting in the fridge two days before
  baking it, with no negative result except it took longer than 25
  minutes to get it hot.
  
  Source: Quick & Delicious Casserole Delights by Johna Blinn,
  downloaded from the GEnie F&W RT, CASSROLE.TXT
  
  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, GT Cookbook echo moderator at net/node 004/005
 
MMMMM

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