left over chicken curry (or cooked shredded boneless chicken) – optional
1 tbsp worchestershire sauce
3-4 tbsps coriander leaves or parsley finely chopped
dried red chilli flakes for seasoning
salt to taste
1 tbsp olive oil
For white sauce:
1 tbsp butter
1 tbsp maida
1 cup milk (at room temp)
1 tbsp grated cheese
pepper to taste
dried parsley (optional)
How to prepare corn tortillas or flour tortillas -
Saute the mixed vegetables in olive oil for 2-3 mts. Next add the tomatoes, sweet corn, left over chicken curry (remove bones if any), worchestshire sauce, chopped parsley and combine well and cook for 2-3 mts. Season with salt and red chilli flakes or pepper. Turn off heat and cool. Filling is ready. Keep aside.
Prepare the white sauce. Heat a cooking vessel and on low flame, add the butter and let it melt. Add maida and keep stirring using a hand whisk over a low flame till well blended. Slowly add the milk, stirring continuously. Add cheese and parsley. Increase the heat to medium and continue to stir until you have a nice smooth consistency sauce. Once in a while, remove the vessel away from the heat for a few seconds and place it back while stirring. Season with salt and pepper.
Prepare the tortillas, roll them into small rotis, approx 5″ in diameter. Roast them on both sides, drizzle some olive oil and roast till brown specks appear.
Dip each roasted tortilla into the thick buttermilk till coated on both sides. Place about 2 heaped tbsps of the filling in the middle of each tortilla and fold into half and place it carefully fold side down in a wide shallow square shaped casserole. Repeat with rest of the tortillas and place them side by side as shown in the picture.
Now spread the white sauce over all the tortillas covering the entire casserole, followed by home made salsa and then sprinkle grated cheese all over. Seal with alumunium foil.
Bake in a pre-heated oven at 200 degrees C for 30 mts or till the cheese melts. Bake uncovered without foil for another 10 mts. Let it stand for 10 mts and serve hot.