Enchiladas with cheese sauce

A white sauce or béchamel is the basis of many dishes and easy to prepare – on the stove or in the microwave if time is short. Always season well with salt, pepper and a pinch of nutmeg, whether you’re adding cheese or not.

Serves 6 Preparation time: 35 minutes Cooking time: 30 minutes

• 500ml shredded roast chicken • 125ml of your favourite BBQ sauce • 6 tortillas • 30ml bottled sliced jalapeños • 3 spring onions, chopped • a sprinkling of fresh coriander CHEESE SAUCE • 50ml butter • 50ml flour • 500ml milk, hot • 1 bay leaf • 5ml Dijon mustard • 250ml grated mature Cheddar • nutmeg

1 Preheat the oven and make the sauce. Melt the butter over moderate heat in a small saucepan. Add the flour and beat with a balloon whisk until smooth (this mixture is called a ‘roux’). Cook for a minute until frothy. Remove from the heat and gradually whisk in the milk until smooth. Put back on the heat, add the bay leaf and cook over moderate heat until it thickens; stir gently throughout to prevent it catching. Remove from the heat, discard the bay leaf and whisk in the mustard and half the cheese. Season with salt, pepper and nutmeg to taste.

2 Mix the BBQ sauce with the chicken and divide it between the tortillas. Create parcels by folding in the ends and then rolling them up. Pack the parcels tightly in a greased baking dish. Pour the cheese sauce over and sprinkle the remaining cheese on top. Bake for about 20 minutes or until the cheese bubbles and turns golden-brown. Serve with a sprinkling of chillies, spring onions and fresh coriander.