creamy chicken enchilada

For red sauce(optional)
Stir 1chopped garlic clove in 1 tbsp butter add half cup tomato puree 1/4tsp red chilli flakes and 1/4tsp salt and 1/2tsp sugar.add pinch of oregano and rosemary herbs and cook until thicken.

Cream cheese sauce:

1 tbsp flour
4 tbsp cream cheese (I used puck cream cheese)
2 tbsp butter white
Salt 1/2 tsp
Black pepper 1/2tsp
Red chilli crushed 1/2 tsp
1/2 cup cheddar +mozzarella cheese
1cup milk
1 cup sour cream ( 1 cup cream 1 tbsp lemon juice
1 small chopped onion
Chicken Stock 1/2 cup

Method
In a pan add butter and oil then saute onion, add in flour cook for few seconds.Add all ingredients except sour cream.remove from heat and add sour cream and mix thoroughly.be careful if sauce is too hot then saure cream will curdle .if sauce is thick add milk

Flour tortillas or chapaties

Flour 1 1/2cups
Salt 1 tsp
Baking powder 1 tsp
Butter or oil 2 tbsp
Make a dough with water cover it with wet cloth for 30 min
Make small balls and cook tortilas on skillet like chapati.
On every tortilla spread red sauce then put chicken and cheese sauce and roll it.
Grease the baking dish, spread cheese sauce put rolls in the dish then pour remaining cream cheese sauce over the rolled tortillas . Bake in a preheated oven at 180c for 20 min and grill for 3 minutes to brown