Chicken Enchilada Casserole In Green Chile And Sour Cream Sauce

• 1 lb boneless skinless chicken breast
• water
• 1 chicken bouillon cube
• 1 teaspoon ground cumin
• 1 teaspoon cumin seed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 16 ounces sour cream
• 12 ounces canned diced green chiles
• 1 1/2 cups colby cheese, shredded
• 1/2 cup onion, diced
• 3 tablespoons garlic, minced
• 18 corn tortillas

1. Preheat oven to 375 degrees.
2. Place chicken breasts in large soup pan and cover with water. Add cumin, garlic powder, onion powder, and bouillon cube. Boil over med-high heat for 25 minutes or until chicken is done. Remove chicken from pot and place in a plastic bowl. Reserve 2 c of the "broth".
3. Mix 2 c of broth, sour cream, green chiles, onion, garlic, and 1/2 cheese. Bring to a boil stirring continuously. Cook for 10 minutes or until sauce thickens slightly and remove from heat.
4. Shred chicken breasts and add 1 c of the sauce to the chicken. Mix well.
5. Using a soup ladle, spread a small amount of the sauce in a 9x13" casserole dish. Place 6 of the corn tortillas along the bottom of the dish, overlapping slightly. Spoon 1/2 of the chicken mixture over tortillas. Repeat.
6. Pour remaining sauce over top layer of tortillas and sprinkle remaining cheese over the entire dish.
7. Cover with aluminum foil and bake for 45 minutes at 375 degrees. Take casserole out of oven, remove foil, and bake for an additional 5 minutes to brown cheese.
8. Remove from oven and let stand for about 3-5 minutes. Serve and enjoy!

chicken breast, water, chicken, ground cumin, cumin, garlic, onion powder, sour cream, green chiles, colby cheese, onion, garlic, corn tortillas

Taken from www.food.com/recipe/chicken-enchilada-casserole-in-green-chile-and-sour-cream-sauce-349273 (may not work)