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Rotisserie Chicken Cream Cheese Enchilada

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“Yummy Enchailadas made simple with a white sauce”
READY IN:
1hr 25mins
SERVES:
8
YIELD:
8 Enchiladas
UNITS:
US

Ingredients Nutrition

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.

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