Chicken Burrito Casserole with Creme Fraiche Sauce

1) Place chicken breasts in slow cooker

2) Dissolve the taco seasoning in chicken stock

3) Pour stock mixture over chicken breasts and cook on low for 6-8 hours

4) During last 30 minutes of above cooking time, begin prepping the rest of the casserole

5) Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so

6) Gradually whisk in the chicken stock, and cook until mixture thickens and bubbles.

7) Remove from the burner, and stir in the creme fraiche, heating through (do not allow to boil)

8) Spread thin layer of creme fraiche sauce in the bottom of a 9 x 13 glass casserole dish, setting rest of sauce aside

9) Once chicken is done, reserve liquid and with a fork, shred chicken into edible pieces (meat will be very tender and should fall off fork)

10) Preheat oven to 375F/190C (350F/177C for a fan-assisted oven)

11) Dip each tortilla into the stock mixture to coat and then place flat into casserole dish

12) Add portion of chicken mixture to each tortilla, adding a bit of the stock mixture and shredded cheese for taste (but save most of cheese for later)

13) Roll each tortilla tightly and turn over so seam is underneath

14) Repeat steps 5-7 with remaining 11 tortillas

15) Pour remaining creme fraiche sauce over rolled tortillas, ensuring that they are completely coated

16) Sprinkle remaining shredded cheese over top

17) Sprinkle onions and black olives as desired

18) Bake in oven, uncovered, for 30 minutes (25 for a fan-assisted oven) or until cheese is melted and bubbly but not browned

19) Sprinkle with coriander, if desired, and serve