Chicken Enchiladas

Ingredients: 400gm chicken thigh fillets cut in small pieces 200gm mushrooms sliced 11/2 cup shredded cheese Two tablespoons flour mix in a 1/4 cup of milk Two cups milk Five spring onions cut Two cloves garlic/crushed One teaspoon mustard Six tortillas Salt to taste

Method:
Cook in a deep pan two tablespoons oil, garlic and onion for about a minute then add chicken things, cook till brown, add mushrooms and turn the heat down. Add the two tablespoons of flour mixture to the two cups of milk, add gradually to the chicken and mushroom stirring constantly with a wooden spoon, keep simmering and stirring until bubbles start to come up on the surface of your sauce. Add mustard, cheese, about 3/4 cup and salt and pepper.
Spray a flat tray with oil and roll your enchiladas leave the sauce for the topping. Once you have rolled them all in a line sprinkle with the rest of the cheese then sauce then cheese.
Bake in a preheated moderate oven for about 1-2 minutes. Serve hot with a side green salad.

Buen provecho

Emma