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Prepare the filling:
In a skillet, heat a little oil. Add the shredded chicken, cumin, paprika, salt, and pepper. Stir for 2 minutes until the flavors are absorbed.
Add 1/2 cup of cheddar cheese and mix with the chicken until melted.
Prepare the Creamy Sauce:
In a saucepan over medium heat, melt the butter, then add the flour and stir for a minute to form a roux.
Slowly add the chicken broth, stirring constantly, then the cream.
Add the garlic powder, salt, and pepper. Continue stirring until the sauce thickens and is smooth.
Turn off the heat and add half a cup of mozzarella cheese and stir until melted.
Prepare the Enchiladas:
Take a tortilla and place a small amount of the filling inside. Roll it up and place it in a lightly greased Pyrex dish.
Repeat with the remaining tortillas.
Topping with Sauce:
Pour the creamy sauce evenly over the rolls.
Sprinkle the remaining cheddar and mozzarella cheeses over the top.
Bake:
Place the dish in a preheated oven at 180°C for 20 minutes, or until the cheese is melted and the top is golden.
Serving:
Serve hot with salsa or tomato sauce on top. 🌶️
