Rotisserie Chicken Cream Cheese Enchilada |
|
 |
Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 1 |
|
Yummy Enchailadas made simple with a white sauce 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.
|
|