How to make
Finely chop the roasted chicken breast or remaining pieces of roasted chicken. Grate the cheese. Preheat the oven to 390°F (200°C).
Fry the garlic briefly in the heated oil, add the flour and fry for 1-2 minutes, by stirring with a stirrer.
Pour in the broth and cook, by stirring constantly.
Add the cooking cream, parmesan cheese, season to taste and remove from the heat.
Stir the chopped chicken into 1/3 of the sauce.
Spread the bottom of a suitable baking dish with a few spoons of the sauce.
Place each meat tortilla in sauce, sprinkle with grated cheese, roll up and place in prepared baking dish.
Pour the remaining sauce and sprinkle with cheese.
Cook the oven-baked tortillas in Béchamel sauce for about 20 minutes until golden brown.
