| 1. |
To make sauce, in a small saucepan, whisk together chicken broth, cornstarch, cumin and black pepper. Bring to a simmer over medium-high heat and cook for 1-2 minutes, or until thick. Set aside. |
| 2. |
Preheat oven to 350 °F (175 °C). Lightly spray 13x9" baking dish with non-stick cooking spray. |
| 3. |
In a medium skillet combine chicken (chopped or shredded), cream cheese and salsa. Cook over medium-high heat until mixture is warmed and cream cheese is melted, stirring constantly. |
| 4. |
Place tortillas on microwave safe dish with damp paper towel covering them. Heat for 1 minute in microwave. Pour half of sauce into bottom of baking dish, spread to cover bottom of dish. |
| 5. |
Place approximately 1/4 cup of chicken mixture into center of each tortilla, spread to each edge. Roll up and place seam side down in baking dish. Repeat with each tortilla. Pour remaining sauce mixture over tortillas. Cover with aluminum foil and bake for 10 minutes. |
| 6. |
While tortillas are baking mix together, in a small bowl, sour cream, lemon juice and chili powder. |
| 7. |
After baking for 10 minutes, remove from oven and spread sour cream mixture over the top of each enchilada. Sprinkle with cheese. Bake, uncovered for an additional 5 minutes or until cheese has melted. |
| 8. |
Note: each serving is 2 enchiladas. |
