1/3 cup crema Mexicana, can be substituted with softened cream cheese
1/4 cup oil
8 6-in. corn tortillas
1/2 cup queso fresco, crumbled
1/2 tsp chili powder
4 lime wedges
cilantro sprigs, optional
Preheat oven to 425 degrees. Combine first four ingredients in blender; process until smooth.
In a separate bowl, combine chicken and Cacique® Crema Mexicana and ½ cup of salsa mixture.
In a medium pan, heat 1 tablespoon of oil. Lightly fry one tortilla at a time for about 10 seconds each. Remove and drain oil on a paper towel. Add more oil to pan as necessary. Spoon about ¼ cup of chicken mixture down center of tortilla; roll up.
Place tortilla, seam side down, in an 11 x7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, oil and chicken mixture.
Pour remaining salsa mixture over enchiladas; sprinkle evenly with Cacique® Queso Fresco and chili powder.
Bake at 425 degrees for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.