Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

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Chicken Enchiladas (Richard's)

1 cup chopped green onion

2 T. chopped garlic
¼ cup margarine
¼ cup flour
2½ cups water
3 chicken bouillon cubes
8 oz. sour cream
3 cups cooked, shredded chicken
2 cups shredded Cheddar cheese
4.5 oz. chopped green chilies
2 oz. sliced pimientos
½ t. chili powder
10 – 8” soft flour tortillas
chives

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Cook onion until tender in medium saucepan with margarine. Mix flour and water together until smooth. Add flour and water mixture, garlic, and bouillon to saucepan; cook and stir until thickened and bouillon dissolved. Remove from heat. Stir in sour cream. In large bowl, combine chicken, 1 cup of the sauce, 1 cup of cheese, chilies, pimientos and chili powder; mix well. Fill tortillas with chicken mixture and roll. Arrange in lightly greased 9"x13" baking dish. Spread remaining sauce over tortillas and sprinkle with cheese and chives. Bake at 350º for 25 minutes or until bubbly.