Chicken Enchiladas

Ingredients
1 Cup chopped onion
1/4 Cup butter
1/4 Cup flour
2 1/2 Cups water
1 Tablespoon instant chicken bouillon or 3 cubes
1 8oz sour cream- room temperature
3 cups chopped cooked chicken
2 cups shredded cheddar cheese
1-4oz can of chopped green chilies drained
1/2 teaspoon chili powder
10 flour tortillas

Directions
In medium saucepan melt butter and cook onion until tender. Stir in flour and water and bouillon. Remove from heat and stir in sour cream. In a large bowl combine chicken, 1 cup cheese, chilies, chili powder mix and one cup of sauce. Roll each tortillas with remaining sauce to soften. Fill each tortilla with equal amounts of filling roll up and place in 9x13 inch baking pan. Pour any left over sauce over the tops and sprinkle with remaining cheese. Bake at 350 degrees F for 25 minutes.