Rotisserie Chicken Cream Cheese Enchilada

Yummy Enchailadas made simple with a white sauce

• Ready In: 1 hr 25 mins
• Serves: 8
• Yields: 8 Enchiladas

Ingredients

• 4  tablespoons butter
• 3  tablespoons flour
• 2 1⁄2 cups 2% low-fat milk
• 2  chicken bouillon cubes
• 1  rotisserie chicken
• 8  ounces kernel corn, frozen
• 12  ounces Philadelphia Cream Cheese
• 8  ounces cheddar cheese
• 8  flour, tortilla's
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon cumin
• 1⁄8 teaspoon red cayenne pepper

Directions

1. Debone your Rotisserie chicken.
2. Make a white sauce in a medium saucepan by melting butter, add 3 Tbl flour mix till bubbly over medium heat. Add 2 1/2 cup milk. Add 2 chicken bouillon cubes, pepper, cumin and cayenne pepper.
3. Pour 1/4 on the bottom of a 9 by 13 baking dish.
4. Take 1 Flour Tortilla and spread 1/8 Cream cheese on shell. Top with some corn, cheddar cheese and chicken. Roll and place inside your 9 by 13 dish. Repeat till you have 8 rolled and top with remaining sauce.
5. Bake 350 with foil on for 30 minutes then take foil off till brown on top.