Chicken Enchilada Casserole

3 cups cooked, cubed chicken
1/4 cup margarine
1 cup chopped onion
1/4 cup flour
2-1/2 cups water
1 tablespoon chicken bouillon
8 ounces sour cream
2 cups shredded cheddar cheese, divided
1 cup chopped green chili peppers
l jar (2 oz.) pimento, drained
1/2 teaspoon chili powder
12 tortillas
1 teaspoon chives
Toppings: list follows

In large frypan over medium heat, place margarine. Add onion and saute about 2 minutes. Stir in flour. In water, dissolve chicken bouillon; add to frypan, stirring. Cook until slightly thickened, remove from heat and stir in sour cream. Reserve 1/3 of mixture and place remainder in large bowl.

Add chicken, 1 cup of the cheddar cheese, chili peppers, pimento and chili powder, mixing well. Spoon equal portions of mixture into each tortilla, roll up and place in 9x13-inch baking pan. Pour reserved sauce over all and top with remaining 1 cup cheddar cheese. Sprinkle with chives.

Bake in 350 degree F. oven for 25 minutes. Pass Toppings.

Toppings: shredded lettuce, chopped tomatoes, chives, sour cream and hot sauce.

Makes 6 servings
Source: Amy McKenzie, Huron, SD; National Chicken Council