Turkey Enchiladas

In medium pan, cook onion in butter until soft, approximately 5 minutes.

Stir in flour; cook 2 minutes.

Slowly add water and chicken bouillon, stirring constantly until thickened.

Remove from heat; stir in sour cream.

In large bowl, combine 1 cup of the sauce, turkey, 1 cup of cheese, chilies, pimiento and chili powder.

Mix well; set aside.

Fry tortillas in oil just long enough to soften, about 30 seconds per side.

Drain on paper. Spoon about 1/4 cup turkey mixture on each tortilla; roll up. Arrange in lightly greased 13 x 9-inch baking dish.

Spoon remaining sauce over enchiladas; sprinkle with remaining cheese. Bake at 350° for 25 to 30 minutes, until bubbly.

Preheat oven to 350°.