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1
For the Filling: Heat large frying pan over medium/medium high heat.
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2
Season both sides of the chicken with the chili powder, garlic, pepper, onion powder and cumin.
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3
Place chicken in a single layer in the pan and cover with salsa.
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4
Cook chicken, turning occasionally and smothering with salsa, until cooked through and salsa has reduced (about 15 minutes for thawed chicken, or up to thirty minutes for frozen chicken).
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5
While chicken is cooking, make the sauce.
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6
Remove chicken from heat and let cool until you can safely shred it without getting steam burns.
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7
Add cream cheese to shredded chicken.
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8
For the Sauce: In a medium saucepan heat oil over medium temperature.
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9
Add flour, and stirring constantly, let cook for 1 minute until the mixture darkens a bit.
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10
Add chili powder and cook for 30 seconds until fragrant.
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11
mix in tomato sauce, chicken broth and spices.
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12
Increase heat, and bring sauce to a boil.
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13
Then decrease heat and let sauce simmer for 15 minutes or longer.
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14
To assemble: Preheat oven to 350F Heat tortillas in a pan or microwave to make them pliable.
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15
Coat the bottom of a 9-13 inch pan with sauce.
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16
Dip individual tortillas in sauce to coat.
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17
Fill the tortilla with the chicken mixture and roll it up and place into pan.
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18
Continue until all tortillas are filled and rolled.
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19
Add sauce to the top of the tortillas in the 9-13 inch pan and sprinkle with cheese.
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20
Bake for 30-35 minutes until cheese is melted and sauce is bubbling.
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21
Enjoy with sour cream, cilantro, and avocado.
