Rotisserie Chicken Cream Cheese Enchilada - cooking recipe

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

Preparation

Debone your Rotisserie chicken.
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.
Pour 1/4 on the bottom of a 9 by 13 baking dish.
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.
Bake 350 with foil on for 30 minutes then take foil off till brown on top.