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1
Cook the chicken breast so they are nice and moist.
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2
( I put them in chicken stock and slowly boil them until they are no longer pink in the center. )
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3
While the chicken is cooking, use a large saucepan to mix 2C water with the bouillon, or you can use chicken stock.
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4
Add 1 can green chilies.
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5
Over medium heat bring to a boil.
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6
Remove about 1/2C of the mixture and add a bit of cornstarch to thicken.
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7
Whisk the daylights out of this so you don't get lumps!
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8
Slowly add the hot liquid to the thickened mixture, stirring constantly.
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9
Let this mixture cool just a bit and then add 1/2 carton of the sour cream.
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10
Stir well.
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11
Make sure you reserve enough of the sauce to pour over the top the enchiladas before baking.
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12
Spray 9 X 13 pan with non stick spray.
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13
Holding the tortilla over the pan spoon several tablespoons of the sauce on the tortilla.
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14
Add some of the cooked chicken and top with cheese.
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15
Roll tortilla and place in pan.
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16
Place as many tortillas in the pan as you have ingredients for and will fit.
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17
Top with remaining sauce and sprinkle with cheese.
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18
Cover loosely with foil.
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19
Bake at 350* for 20 minutes, and then take off the foil and bake for an additional 10 minutes or until bubbly and a bit golden.
