Creamy Chicken Enchiladas

Ranae

Shredded chicken

2 tbsps. butter

2 tbsps. flour

1 ½ cups chicken broth

8 oz. cream cheese

3 cups Mexican cheese blend

7 10-inch flour tortillas

Heat oven to 350 degrees. Spray 13x9 inch glass baking dish with cooking spray.

In skillet, melt butter over medium heat. Stir in flour with whisk until blended. Cook about 2 minutes, stirring frequently.

Gradually add broth, beating continuously with whisk. Simmer 1 to 2 minutes or until thickened.

Remove from heat; Beat in cream cheese with whisk until sauce is smooth and free of lumps. Spread one half of the mixture over the bottom of the baking dish.

Place about ¼ cup chicken in center of each tortilla; top each with about 2 tbsps. cheese. Roll up tortillas into cigar shape and place in ungreased 13x9 glass baking dish.

Pour remaining sauce over filled tortillas. Sprinkle remaining 1 ½ cups cheese evenly over top. Bake 35 minutes or until cheese is melted.

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