1
Spray large (10x15) baking dish with cooking spray.
2
Dip each tortilla quickly in hot water to soften. Let water drip off before following next step!
3
One at at a time, lay softened tortillas in baking dish and fill with chicken, onion, and cheese. Roll and place seam side down, side by side in single layer in baking dish.
4
In large saucepan heat broth, cilantro, cumin, and red/cayenne pepper until hot. Add sour cream, cream cheese, and canned green chiles. Heat until cream cheese is melted and everything is incorporated well, stirring frequently. (If sauce seems a little thin, you may thicken with a small amount of cornstarch whisked into sauce.)
5
Pour sauce over enchiladas in pan. Bake at 350 degrees F for about 15-20 minutes. Serve and enjoy!
