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.  
• 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.