Chicken Enchiladas

4 boneless, skinless chicken breasts
1 can green chilies
1 - 2 oz. jar pimentos
1 teaspoon chili powder
1 to 2 cups shredded cheese
½ onion


Boil the chicken and reserve the broth. Cut chicken into bite size pieces and place into mixing bowl. To this add: green chilis (juice and all), 1 jar pimentos, chili powder, and shredded cheese. Set aside.

Sauté onion in butter until clear. Add salt and pepper to taste and enough flower to thicken. Add 3 to 4 cups of reserve broth. If your broth is not tasty enough, add 3 to 4 cubes of chicken bouillon. Boil a few minutes. (It should be the consistency of a thin gravy…if too thin, add more flour mixed with milk) Pour 1 ½ cups of this to the chicken mixture you set aside earlier; stir.

Place a generous amount of the chicken mixture onto a tortilla and roll up. If you run out of tortillas, spoon the remaining chicken mixture over the rolled up tortillas. Pour the remainder of the thin gravy sauce over all. Top with more shredded cheese to taste. Bake at 350 degrees until cheese is melted and the mixture bubbles.