1/4-cup butter or margarine
1 cup chopped yellow onion
1/4-cup all-purpose flour
2-1/2 cups chicken broth
1 container (8 ounce) sour cream
3 cups chopped cooked chicken
2 cups grated Cheddar cheese
1 jar (2 ounces) pimientos, drained and sliced
1/2 teaspoon ground chili powder
10 (8-inch) flour tortillas
chopped fresh parsley for garnish
Preheat oven to 350 F. In a medium saucepan over
medium heat, melt the butter and cook the onion until tender. Add the flour and
stir until smooth. Add the chicken broth and stir constantly until
thickened. Remove from the heat and stir in the sour cream. In a bowl, combine
1 cup sauce, chicken, 1 cup cheese, pimientos, and chili powder. Dip each
tortilla in the remaining sauce to soften, fill with equal portions of the
chicken mixture and roll tightly. Arrange in the prepared baking dish and top
with the remaining cheese and parsley. Bake until bubbly, about 25 minutes.