Monday, January 7, 2013

Cheesy Chicken Enchiladas


1 lb uncooked boneless, skinless chicken breast
2 cups water
2 cups chicken stock or chicken broth
2 cubes or 2 teaspoons chicken bouillon
1 tablespoon minced garlic
2 tablespoons chili powder
2 cups shredded Mexican cheese
1/4 cup jalapeno peppers, canned or fresh
1 cup cilantro
1 tablespoon cornstarch
12 small corn tortilla
1/2 cup sour cream
2 tablespoons olive oil

  • Preheat oven to 350°
  • Poach chicken breast until thoroughly cooked in the 2 cups of water.
  • While chicken is poaching, heat olive oil and garlic in a saucepan.
  • Add chicken stock/broth,  cornstarch, & chili powder.
  • Bring to a boil.
  • Reduce heat to low; simmer until liquid is reduced by 1/4.
  • Shred the chicken with 2 forks.
  • Add to a large bowl. icon 
  • Add peppers, 1 cup of cheese, cilantro and 3/4 of the sauce.
  • Stir in sour cream.
  • In a baking dish, Fill tortillas and place seam side down.
  • Pour the remaining sauce over the top.
  • Sprinkle with cheese.
  • Bake until cheese is melted and sauce is bubbly.


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