This recipe came from my sister.  She sent a package with a bunch her family enjoyed right after I got married.  This is defnitely my favorite.

Ingredients:

1 large onion, chopped small

1/2 cup butter or margarine

1/4 cup flour

2 1/2 cups water

1 teaspoon chicken bouillion (3 cubes)

1 8oz container sour cream at room temperature

1/2 teaspoon chili powder

10 8" flour tortillas

chopped parsley

2 cups grated cheddar cheese

4 oz green chilies

2 cups chopped, cooked chicken

Flour tortillas

In skillet, cook onion in oil or butter until tender.

Stir in flour, water and chicken boullion.

Cook and stir until thick and bouillion dissolves.

Remove from heat and stir in sour cream.

In bowl, combine 1 cup of the above sauce, chicken, 1 cup cheese, chilies and chili powder.

Mix well.

Dip each tortilla in remaining sauce that's still hot in pant to soften them.

Fill each with equal portions of chicken mixture.

Roll up and close with toothpicks if desired.

Place in greased 9x13 pan.

Sppon remainging sauce over enchiladas.

Sprinkle with cheese and parsley.

Bake at 350 degrees for 25 minutes or until bubbly.

Top with sour cream.

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