Chicken with Enchilada Sauce

6  ounces		Chicken Breast - Raw, Skinless, Boneless
1/2  cup		College Inn Chicken Broth - Canned
1  dash		Onion Powder
1  dash		Ground Celery Seed
1/4  cup		Heavy Whipping Cream
3  tablespoons		Darigold Sour Cream
1/4  cup		Kraft Finely Shredded Mild Cheddar Cheese
1  teaspoon		Corn Starch

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken with Enchilada Sauce ingredients. The serving size for any ingredient in Chicken with Enchilada Sauce may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Place chicken and broth in a pot, and add wate rto cover, if necessary.

Cover and cook on stove-top at medium/medium high until chicken is cooked through. Uncover and reduce liquid by half. Remove chicken pieces and place on holding plate.

Add cream and sour cream. Blend well and thicken with cornstarch.

Add shredded cheddar and stir until smooth.

Return chicken to pan and serve.