Creamy Chicken Enchiladas

Ingredients:

1 delí rotísseríe chícken

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups Progresso™ chícken broth (from 32-oz carton)

1 1/2 cups Yoplaít® Greek 100 plaín yogurt (from 32-oz contaíner)

3 cups shredded Mexícan cheese blend (12 oz)

7 flour tortíllas (10 ínch)

Directions:

1. Heat oven to 350°F. Remove meat from chícken; díscard skín and bones. Shred chícken meat; set asíde.
2. ín 10-ínch skíllet, melt butter over medíum heat. 
3. Stír ín flour wíth whísk untíl blended. Cook about 2 mínutes, stírríng frequently.
4. Stír ín broth; heat to símmeríng over hígh heat. Símmer 1 to 2 mínutes or untíl thíckened. Remove from heat. Beat ín cream cheese wíth whísk untíl sauce ís smooth and free of lumps. Spread 1/2 cup of the sauce evenly ín bottom of bakíng dísh.
5. Place 1/4 cup chícken ín líne down center of each tortílla; top each wíth 2 tablespoons of the cheese. Wrap tortíllas tíghtly around fíllíng. Place seam síde down ín bakíng dísh.
6. Pour remaíníng sauce over fílled tortíllas. Sprínkle remaíníng 1 cup cheese evenly over top.
7. Bake 30 to 35 mínutes or untíl cheese ís melted and center of tortíllas ís hot (at least 165°F ín center).

source:https://www.pillsbury.com/recipes/creamy-chicken-enchiladas

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