Combine salsa and chicken broth in a crock pot. Add the chicken breasts and cook on low for 6 hours, or high for 3 hours. Alternatively, you can boil the chicken in salsa and chicken broth for about 30 minutes. When done, remove chicken from liquid and shred the chicken using two forks. Toss with some of the cooking liquid, sour cream, and the 1/4 cup shredded cheese.

Preheat oven to 400 degrees.

To make the enchilada sauce, heat oil in a heavy pot over medium high heat. When hot, reduce the heat to medium and add the chili powder and flour. Cook for about 4 minutes, or until fragrant. Reduce heat to medium-low and add the tomato sauce, water, cumin, garlic powder, onion powder, cayenne pepper, and salt. Cook for ten minutes, stirring occasionally.

While the enchilada sauce is cooking, spread some of the chicken mixture into each tortilla, roll it up, and place the enchiladas side by side in a 9×13 inch glass baking dish.

When the sauce is done, pour it over the rolled enchiladas in the baking dish and spread it across evenly. Top with extra shredded cheese. Bake in the preheated oven for 20 minutes, or until hot and bubbly. Enjoy!