Sarah’s Lightened-Up Enchiladas

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The Naptime Chef
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2 ½ cups shredded cooked chicken breast

1 cup salsa (use the heat you prefer, I used medium heat)

1 small yellow onion, finely chopped

¾ teaspoon ground cumin

½ teaspoon ground oregano

6 10-inch flour tortillas

¾ cup shredded Mexican cheese blend

1 cup low-sodium chicken broth

2 teaspoons chicken bouillon

½ cup cream

¼ cup all-purpose flour

1 can (4 oz) chopped green chiles

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