Chicken Enchiladas

This is a quick and easy main dish that can be made ahead of time and placed in the refrigerator until ready to cook.  It's a mild enchilada that your family will love.

 2 tablespoons butter
1/2 of an onion, diced
2 tablespoons featherlight flour
2 cups milk
1 4-ounce can green chili's
3 cubes chicken bouillon
2 cups chicken, cooked and cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, grated
8 ounces sour cream
10 corn tortillas

Preheat oven to 350º.  Spray 9 x 13 inch casserole dish with non-stick cooking spray.  Make chicken gravy first.  Saute the onions in the butter.  Add the flour and heat.  Stir in the milk.  Whisk until thickened.  Add green chili's and chicken bouillon.  Cook until the bouillon is dissolved, and remove from heat.  Put cooked chicken into a bowl.  Add salt, pepper, grated cheese, and sour cream.  Mix together.  Spoon chicken mixture on tortillas, one at a time.  Add a tablespoon of chicken gravy.  Roll and place in a casserole dish.  Pour remaining chicken gravy over the top of the tortillas.  Bake for 15 - 20 minutes until hot and bubbly.  Remove from oven, and top with grated cheddar cheese.  Serve.