Chicken Enchiladas

4 cups chopped cooked chicken
1 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cups hot water
3 chicken bouillon cubes
8 oz. sour cream
2 cups shredded cheese
4 oz. can chopped green chillies, drained
1 tsp. ground cumin
10 flour tortillas, 8 inch

In saucepan cook onion in butter. Stir in flour, then water and bouillon cubes. Cook and stir until thickened. Remove from heat, add sour cream. Combine 2 cups sauce, chicken, 1 cup cheese, chillies and cumin. Put chicken mixture on tortillas, roll up and put in a greased 9 x 13 pan. Top with remaining sauce and cheese. Bake at 350˚ for 25 minutes or until hot.