Lightly season the chicken breasts with salt and pepper, then cook them in a little oil until done.

In the same pan, add the sliced onion and bell pepper. Cook over medium-high heat.

After a few minutes, add the grated carrot and sliced mushrooms.

Slightly salt the vegetables and add a little water if needed. Let everything simmer together for about 5 minutes.

Once the vegetables have softened, pour in the heavy cream, add the spices, and the cooked chicken sliced into strips. Let it all heat through and combine, then turn off the heat.

Preheat your oven to 425°F (220°C) and prepare a slightly deeper baking dish. Lightly grease the bottom with butter.

Warm the tortillas briefly in a pan to soften them. Fill them with the prepared mixture, roll them up, and place them in the baking dish with the seam side down.

Repeat the process with the remaining tortillas until you use up all the filling.

Mix together the tomato sauce, garlic powder, and oregano. Spread this sauce over the rolled tortillas.

Cover everything with shredded cheese and bake in the oven for 15-20 minutes until the cheese is nicely melted.

Serve the chicken and cream-filled tortillas warm or cold on chopped lettuce. Enjoy!