Chicken Enchiladas

Preheat oven to 350 degrees. In a small bowl, combine chicken, 1½ cup cheese, cream cheese, green chiles, salt, pepper and cumin. For Green Sauce, put salsa verde, sour cream and cumin in blender and mix. In a small skillet, bring the chicken broth to high heat. Dip each corn tortilla in the broth. This softens them and makes them more pliable. Spoon chicken mixture down the center of each tortilla; roll up and place seam side down in ungreased baking dishes. Pour Green Sauce over top; sprinkle with remaining cheese. Bake, uncovered, 30-35 minutes or until heated through and cheese is melted.