Chicken Enchiladas

3 cups chopped cooked chicken
1 cup chopped onion
¼ cup margarine or butter
¼ cup unsifted flour
2 ½ cups hot water
1 tbsp chicken flavored bouillon cube or 3 cubes
1 (8oz) sour cream, at room temperature
2 cups (8 oz) shredded cheddar cheese
1 (4 oz) can chopped mild green chilies, drained
1 tsp ground cumin
10 (8 in) flour tortillas

Preheat oven to 350. In medium saucepan, cook onion in margarine until tender. Stir in flour then water and bouillon; cook and stir until thickened and bouillon dissolves. Remove from heat; stir in sour cream. In large bowl, combine 1 cup sauce, chicken, 1 cup cheese, chilies and cumin; mix well. Dip each tortilla into remaining hot sauce to soften; fill each with equal portions of chicken mixture. Roll up. Arrange in greased 13 x 9 baking dish. Spoon remaining sauce over. Sprinkle with remaining cheese. Bake 25 minutes or until bubbly. Garnish as desired. Refrigerate leftovers.
Source: Aunt Jill and Uncle Marc