Rotisserie Chicken Cream Cheese Enchilada

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

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

Recipe

• 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.