Sour Cream Chicken Enchiladas

Here's hoping the following recipe doesn't get me banned from the freezer cooking co-op!

Sauce
1 1/4 cups low-sodium chicken broth
1 tablespoon plus 1 teaspoon cornstarch
1/2 teaspoon ground cumin
1/8 teaspoon black pepper

12 6 inch corn tortillas

12 ounces cooked skinless chicken breast, chopped (I used 2lbs)
4 ounces fat-free or low-fat cream cheese
1/2 cup salsa
Vegetable oil spray
1/4 cup nonfat or light sour cream
2 teaspoons lime juice
1/4 teaspoon chili powder (optional)

In a small saucepan, whisk together sauce ingredients. Bring to a simmer over medium-high heat and cook for 1 to 2 minutes or until mixture is thick and bubbly; set aside.

Put tortillas in a tortilla warmer or wrap them in damp paper towels and microwave on high for 30 to 60 seconds.

Preheat oven to 350 degrees

In a medium nonstick skillet, combine chicken, cream cheese, and salsa. Cook over medium-low heat for 5 to 6 minutes, or until mixture is warmed through and cream cheese has melted, stirring occasionally

Lightly spray a 13x9x2 inch baking dish with vegetable oil spray.

To assemble, pour 1/2 cup sauce into baking dish; spread to cover bottom of dish. Put a tortilla on a plate or cutting board. Spoon about 1/4 cup chicken mixture onto middle of tortilla. Roll tortilla jelly-roll style and place seam side down in baking dish. Repeat. Pour remaining sauce over enchiladas. In a small bowl, whisk together sour cream and life juice.

Instead of rolling my enchiladas, I stacked them because it is easier. I placed the sauce in between each layer of tortillas, but I think it made the tortillas a little mushy. You will have to give me your feedback.

I also immediately topped the enchiladas with the sour cream sauce, but upon further reflections, I should have placed it in a ziploc for use after cooking. This recipe is a work in progress, but on the bright side, it isn't that bad for you considering it is sour cream chicken enchiladas.

Here is the nutrition information per serving:

Calories: 296
Protein: 26g
Carbohydrates: 38g
Cholesterol: 55mg
Total fat: 4g (Saturated 1g; Polyunsaturated 1g; Monounsaturated 1g)
Fiber: 4g
Sodium: 350mg

I really like this recipe and would like to perfect it for freezer cooking, so please be honest in your feedback.