Chicken Enchilada Bake Recipe

Ingredients

Directions

1. Sauce: Cook onion in butter until tender.
2. Stir in flour, water and bouillon; cook and stir until sauce thickens and bouillon dissolves.
3. Remove from heat; stir in sour cream.
4. Preheat oven to 350.
5. Combine chicken, cheese, chilies, pimientos, chili powder, and enough sauce to moisten; mix well.
6. Dip each tortilla into sauce to soften; fill each with equal portions of chicken mixture and roll up.
7. Arrange in a lightly greased 13x9" baking dish; spoon remaining sauce over enchiladas.
8. Sprinkle with cheese and parsley.
9. Bake 25 minutes, or until bubbly.
10. Serve with additional sour cream, is desired.
11. Sylvia's comments: I've never tried making enchiladas before, and was surprised and delighted at how easy they were.
12. 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.
13. I also accidentally turned it into a make-ahead dish and didn't bake it for two days.
14. Turned out fine, just took longer to heat through.
15. I fit 6 enchiladas into an 8x8" foil baking pan.