Rotisserie Chicken Cream Cheese Enchilada

• 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

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.

butter, flour, milk, chicken bouillon cubes, rotisserie chicken, kernel corn, cream cheese, cheddar cheese, flour, pepper, cumin, red cayenne pepper

Taken from www.food.com/recipe/rotisserie-chicken-cream-cheese-enchilada-478082 (may not work)