Mexican Chicken with a Sour Cream Sauce

For the chicken:
Drop all of the chicken ingredients into a large stew pot: chicken breasts, water, chili powder, salt, ground cumin, black pepper, garlic powder, onion powder, cayenne, green chilies, diced onion and minced garlic cloves. Stir everything together and bring to a boil. After it reaches a boil, reduce heat to medium and cook covered for 30 minutes.

For the sour cream sauce:
In a saucepan, melt butter over medium heat. Stir in all-purpose flour and cook for 1 minute. Whisk in water and chicken bouillon cube and cook for about 4 minutes until the bouillon cube has fully dissolved. Whisk in the green chilies and sour cream. Add ancho chili powder, paprika, salt and pepper to taste, mix well and serve

To serve, slice the chicken on the bias, fan out on a plate and top with the sour cream sauce.