• Pre-heat the oven to 180C fan /200C.

Bechamel sauce

• Melt the butter in a medium saucepan over medium heat. Whisk in the flour to get a smooth, thick paste. Cook for 1 minute, whisking continuously, then slowly pour in the milk, whisking vigorously to get rid of any lumps.

  Cook for 1½ minutes (keep whisking!) or until the mixture has thickened to a smooth béchamel.
• Remove from the heat and add the garlic, cumin, chipotle, mozzarella, and fine salt. Stir until the mozzarella has melted with the residual heat.

  Transfer half of the sauce to a bow and set aside.

  Stir the chicken into the remaining béchamel in the pan. Set aside.

Salsa roja

• Into a bowl combine the Salsa Roja ingredient, then pour two-thirds of it into a deep baking/lasagne dish (23 x 33cm).

Cannelloni enchiladas

• Take your fresh lasagne sheets and soften them by adding hot water to a dish and leaving them for 2 mins.

  Now, take one at a time and lay on a board with the longer side of the sheet facing you. Add the chicken béchamel mix (approx. 1/2 cup) and roll. Then place, seam down into the baking tray.

  Repeat until all of them are done, then pour the rest of the Salsa Roja over them, followed by the remaining béchamel sauce. Drizzle with some olive oil and pop into the oven for 30mins.

Salsa fresca

• in a bowl, mix together the tomatoes, chile, onion, oil, lime juice, and salt.

  When the cannelloni enchiladas are done, take out of the oven and sprinkle the Salsa Fresca over.
• Serve and Enjoy.