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.
- 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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