This Tortilla Cannelloni is a quick, super easy, fabuliciouz go-to meal for those busy days!
Pre-heat the oven to 190c.
Heat up a good glug of oil in a frypan & saute off a dozen sliced mushrooms before adding in 500g of chicken mince. Season well with salt & pepper. When they’re cooked through nicely, stir in a 2 cup carton of chicken stock & simmer for 10 minutes.
Pop some mixture on a Tortilla & roll up before bunging in a casserole dish. Keep going until you fill the dish all up in a neat line.
Next, you could simply pour over a 600ml jar of store bought cheese sauce, but I prefer to make my own. Just melt 2 tablespoons of butter over the lowest heat before removing & stirring in 2 tablespoons of flour. Pop back on the lowest heat & stir for a wee bit to cook off the flour taste then simply add 2 & 1/2 cups of milk slowly while stirring constantly. Next, dump in an epic amount of cheddar cheese (I use about half of a 500g bag, but you just make it as cheesy as you like) & turn up the heat to melt the cheese & thicken the sauce.
Pour the cheese sauce over the filled Tortillas, crown it with a generous amount of Parmesan cheese & whack in the oven for 15 minutes.
It’s Chompin Time!