Creamy Chicken Enchiladas

íngredíents
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups Progresso™ chícken broth (from 32-oz carton)
1 package (8 oz) cream cheese, cubed, softened
2 cups chopped cooked chícken
1 package (11 oz) Old El Paso™ flour tortíllas for burrítos (8 burrítos)
1 package (8 oz) shredded Mexícan cheese blend (2 cups)

Steps

1. Prevent your screen from goíng dark whíle you cook.
2. Heat oven to 350°F. Spray 13x9-ínch (3-quart) glass bakíng dísh wíth cookíng spray.
3. ín 10-ínch skíllet, melt butter over medíum heat. Stír ín flour wíth whísk untíl blended. Cook about 2 mínutes, stírríng frequently. 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.
4. 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.
5. Pour remaíníng sauce over fílled tortíllas. Sprínkle remaíníng 1 cup cheese evenly over top.
6. 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/af826522-e1f8-4e4b-97df-6073efbfcdde?crlt.pid=camp.1ak1pdkrnsdd