Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

Sauce
1 1/4 cups low sodium chicken broth
1 tablespoon cornstarch
1 teaspoon cornstarch
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
Main meal
72 inches corn tortillas
12 ounces cooked boneless skinless chicken breasts, chopped (about 3 cups)
4 ounces fat free cream cheese
1/2 cup salsa
vegetable oil
3/4 cup fat free sour cream
2 teaspoons lime juice
1/2 teaspoon chili powder (optional)

Preparation

Prepare sauce -- in small saucepan, whisk together sauce ingredients. Bring to a simmer over medium-high heat and cook for 1-2 minutes until it is thick and bubbly; set aside.
Warm tortillas. Wrap in a damp paper towel and microwave on high for 30-60 seconds.
Preheat oven to 350\u00b0F.
In non-stick pan combine cooked chicken, cream cheese, and salsa. Cook over medium-low heat for 5 minutes, or until cream cheese is melted.
Lightly spray 13x9x2-inch baking dish.
Assembly: pour 1/2 cup sauce into baking dish; roll chicken mixture into tortilla and place into dish seam down. Repeat. Once finished pour remaining sauce over enchiladas. Cover with foil.
Bake for 10 minutes.
In a small bowl whisk together sour cream and lime juice. Spread this mixture over finished enchiladas, sprinkle with chili powder.