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Steps
1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2
In 10-inch skillet, melt butter over medium heat. Stir in flour with whisk until blended. Cook about 2 minutes, stirring frequently. Stir in broth; heat to simmering over high heat. 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 1/2 cup of the sauce evenly in bottom of baking dish.
3
Place 1/4 cup chicken in line down center of each tortilla; top each with 2 tablespoons of the cheese. Wrap tortillas tightly around filling. Place seam side down in baking dish.
4
Pour remaining sauce over filled tortillas. Sprinkle remaining 1 cup cheese evenly over top.
5
Bake 30 to 35 minutes or until cheese is melted and center of tortillas is hot (at least 165°F in center).
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Pick up your rotisserie chicken as the last item on your shopping list. Be sure the chicken is hot when you select it from the heated case. Always refrigerate the chicken within 2 hours of purchasing. If you are going to use the chicken for this Creamy Chicken Enchiladas recipe, remove the meat from the bones, cut it up and use immediately.
To quickly soften cream cheese, remove from wrapper, and place on microwaveable plate; microwave uncovered on High about 15 seconds or just until softened.
Add some chopped fresh cilantro to your white chicken enchiladas as a garnish, and serve with baked refrigerated Pillsbury™ Biscuits and fresh salsa.
For those that want some extra spice, serve your creamy white chicken enchiladas alongside your favorite hot sauce (such as Sriracha or fresh salsa) for an added kick.
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