1 (7 ounce) can chopped green chilies, divided in half
1/2 a red onion, diced
3 large cloves garlic, minced
Sour cream sauce
1 tsp chicken bouillon
1/2 cup sour cream
salt and pepper to taste
Instructions
Pour chicken stock in a large skillet and season
with chili powder, salt, cumin, black pepper,
garlic powder, and cayenne pepper. Place chicken
breasts in the mixture and bring to a simmer. Add
half the can of green chiles, the onion, and
garlic. Simmer until the liquid has reduced to
about 1/3. When the chicken is shreddable take it
out and shred with two forks and return to the
onion mixture.
Sauce
Stir together the sour cream, chicken bouillon, the
remaining half a can of chilies, and salt and
pepper. Set aside.
Heat oil to about 350 degrees or when you put the
wrap in, you can see it frying. Fill the tortillas
with the shredded mixture and colby jack cheese
and wrap it up like an eggroll and secure with
toothpicks. Fry them up, drain on paper towels,
and serve topped with the sauce and shredded Colby
Jack cheese
Originally Submitted
2/19/2013
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