SOUR CREAM CHICKEN ENCHILADAS

1 cup cooked chicken, de-boned
1 onion
1/4 cup butter
1/4 cup flour (wheat is best)
2-1/2 cups water
3 chicken bouillon cubes
8 oz. sour cream
8 oz. cheddar cheese
8 oz. mozzarella cheese
4 oz. Pace Picante' sauce
flour tortillas (approx. 14)

Preheat oven to 350 degrees.  Cook onion in butter till tender.  Stir in flour, then bouillon; cook and stir till bouillon dissolves.  Remove from heat and stir in sour cream. In large bowl, combine 1 cup of sauce, chicken, 1 cup of cheese (1/2 of each), and Picante' sauce; mix well.  Dip each tortilla in remaining sauce and fill with mixture.  Roll up and arrange in baking pan.  Spoon over remaining sauce, and sprinkle remaining cheese.  Bake for 25 minutes or until bubbly.

Serves 6 to 8