Preheat oven to 425°F. 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 Tbsp. 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 11×7 inch-baking dish coated with cooking spray. Repeat procedure with remaining tortillas, oil, and chicken mixture. Pour remaining salsa mixture over enchiladas; sprinkle evenly chili powder. Bake at 425°F for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.