Sauce: Cook onion in butter until tender. Stir in flour, water and bouillon; cook and stir until sauce thickens and bouillon dissolves. Remove from heat; stir in sour cream.

Preheat oven to 350. Combine chicken, cheese, chilies, pimientos, chili powder, and enough sauce to moisten; mix well. Dip each tortilla into sauce to soften; fill each with equal portions of chicken mixture and roll up. Arrange in a lightly greased 13x9" baking dish; spoon remaining sauce over enchiladas. Sprinkle with cheese and parsley. Bake 25 minutes, or until bubbly.

Serve with additional sour cream, if desired.

Sylvia's comments: I've never tried making enchiladas before, and was surprised and delighted at how easy they were. The sauce was blah and didn't suit the enchiladas at all, but I have lots of sauce recipes! So I'm going to make it again, substituting some other sauces for this one. Also, I left this sitting in the fridge two days before baking it, with no negative result except it took longer than 25 minutes to get it hot.

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