Techniques:
Blend the chicken in with 1 cup of cheddar then roll up in tortillas and spot in a 9×13 splashed dish (crease side down).
Dissolve the margarine in a little dish over medium intensity then, at that point, race in the flour and cook for 1 moment while mixing. Include the stock and speed until smooth.
When the sauce is thickened, switch off the intensity and include harsh cream and chilies and blend until all joined.
Pour the sauce over the enchiladas and top with the excess cheddar.
In a preheated broiler to 350°, prepare for 20 to 25 minutes
Enjoy !
