• 2 boneless skinless chicken breasts
• 3 cups chicken broth
• 1 tablespoon cumin
• 2 teaspoons garlic powder
• 2 teaspoons onion salt (or sub onion powder and salt)
• 8 ounces light cream cheese
• 1 can black beans, drained and rinsed
• 1 can yellow corn, drained and rinsed
• 1 30-ounce enchilada sauce (I like to use 2 10-ounce cans of mild and 1 10-ounce of medium instead of one large can)
• 1 14-ounce can tomato sauce
• ⅓ cup water or chicken broth + 3 tablespoons masa harina OR flour
• optional toppings: tomatoes, shredded cheese, tortilla chip strips, avocados, cilantro

 Directions