Pre-heat the oven to 180°c.
In a large saucepan, saute the onion and garlic until soft and translucent.
Add the chicken and spices and saute until golden and cooked through.
Season to taste. Add 1 cup of the bechamel and set aside.
Wrap the tortillas in foil and heat in the oven for 5-10 minutes.
Spoon half of the left over bechamel on the base of a oven proof dish.
Place 2-3tbsn of the chicken mixture on a warmed tortilla and roll.
Don’t use too much of the mixture as you want to be able to roll it
Place seam side down into the oven proof dish and cover with the
rest of the bechamel. Sprinkle with the mozzarella and place in the
Bake for 10-15 minutes until the cheese is bubbling and golden.
Remove and allow to rest for 5-10 minutes.
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