500 g shredded cooked chicken
6 sundried tomatoes
200 g of fresh cream
100 g of grated mozzarella
500 ml of chicken broth
3 tbsp. to s. butter
3 tbsp. to s. of flour
Preheat the oven to 200 ° C. Oil a dish. In a bowl, combine the shredded chicken, chopped sundried tomatoes and mozzarella. Pepper and mix together.
Place center of each tortilla 2 to 3 tablespoons of the chicken mixture. Then roll them up. First once in front and fold down the sides and finally keep rolling to finish. Place each roll in the dish.
In a saucepan place the butter on low heat. Add the flour, then the chicken broth and whisk vigorously until thickened
Add the crème fraish to this preparation and mix. Pour this preparation on the rolls then sprinkle with Gruyere to your liking.
Bake for 20 to 25 minutes. Serve quickly with a salad and sprinkle over the enchiladas with chopped basil.