Makeover Sour Cream Chicken Enchiladas

• 4 cups cubed cooked chicken breast
• 1 tablespoon chili powder
• 1 teaspoon garlic salt
• 1 teaspoon ground cumin
• 12 flour tortillas (8 inches), warmed
• 2 tablespoons all-purpose flour
• 1-1/2 cups reduced-sodium chicken broth
• 1-1/2 cups reduced-fat sour cream
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded Mexican cheese blend
• Chopped tomatoes, optional

1. In a large bowl, combine the chicken, chili powder, garlic salt and cumin. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray.
2. In a large saucepan, whisk flour and broth until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in sour cream and Monterey Jack cheese until melted.
3. Pour sauce over enchiladas; sprinkle with Mexican cheese blend.
4. Bake, uncovered, at 350u0b0 until bubbly, 15-20 minutes. Top with tomatoes if desired.

chicken breast, chili powder, garlic salt, ground cumin, flour tortillas, flour, chicken broth, sour cream, shredded monterey jack cheese, tomatoes

Taken from www.tasteofhome.com/recipes/makeover-sour-cream-chicken-enchiladas/ (may not work)