Homemade Chicken Enchiladas

Ingredients:
1 lb boneless, skinless chicken breasts or strips
1 can of chicken broth
10 chicken bouillon cubes
1 pkg cream cheese (8 oz)
2 cups Mexican style shredded cheese
2 cups shredded mozzarella cheese
1/3 cup all-purpose flour
1/4 cup of medium salsa
1 small can of premade enchilada sauce
10-12 small, soft corn tortillas
onion powder
salt & pepper
1 8x13" glass baking dish

Prepare Chicken.
Place chicken in crockpot, sprinkle onion powder, salt and pepper to taste. Pour can of broth over chicken. Add 3-4 bouillon cubes. Cook on high for 4 hours or low for 8 hours. Once chicken is cooked, remove and shred by hand. Reserve broth for use in cheese sauce.

Prepare Cheese Sauce.
In a blender, mix reserved broth, cream cheese, shredded mozzarella, flour, salsa, 1 cup mexican cheese, and 6 bouillon cubes. Add salt and pepper to taste. Blend until creamy. Transfer sauce to medium sized saucepan and heat sauce over medium heat for 10 minutes, stirring often. When sauce has thickened, remove from heat.
**Need more heat? Replace medium salsa with 1/3 cup of hot salsa.

Assemble Enchiladas.
First, cover the bottom of your baking dish with 1/2 cup of cheese sauce. Warm tortillas in microwave for 20 seconds to make them more pliable. Laying each tortilla flat, spoon one tablespoon of cheese sauce over entire inside of tortilla. Next, layer mozzerella and chicken. Roll up and place seam-side down into baking dish. Fill the baking dish completely with enchiladas to help prevent them from unrolling while baking. Pour remaining cheese sauce over assembled enchiladas and sprinkle remaining mexican cheese on top. Bake at 375 uncovered for 20 minutes.
**Short on time? Layer cheese sauce, chicken and tortillas like lasagna. Not as pretty, but just as good.

Remove from oven, drizzle premade enchilada sauce on top to taste. Serve with refried beans, Lipton's Taco Rice or salad. Serves 4-6.