Friday's Fare - Chicken Enchiladas

This is a recipe from my sister years ago. It is a bit time consuming, but not hard & the results are delicious. It's also flexible in some of the ingredients (can use beef or pork if you prefer). Enjoy!

CHICKEN ENCHILADAS
2 chicken bouillon cubes
2 c. water
2-3 T. cornstarch
1 pkg. taco seasoning mix
1 can (10 oz.) enchilada sauce, green chile or red (I prefer green, but both are good)
1 pkg. (8 oz.) shredded cheese (I use the Mexican blend, but any would work)
2 large chicken breast halves, cooked & diced OR 2 cans (8 oz.) chicken
1 pkg. (8-10/pkg.) tortillas
sour cream (optional)

Boil water, then add bouillon cubes. Once they are dissolved, pour into a med. saucepan with corn starch. Stir constantly until thickened. Add taco seasoning, enchilada sauce, 1/3 cheese, & all chicken. Heat 5 minutes. Heat tortillas until pliable. Lightly grease or spray 9x13 in pan. Fill each tortilla w/ about 2 T. chicken mix & some cheese. Roll up & place in pan. Top w/ remaining cheese & sauce. Bake uncovered @ 325 degrees for 25-30 minutes. Sour cream can be spread lightly on top before baking or dolloped when served.