The filling is made with leftover beef and fresh button mushrooms. But the way this enchilada dish turned out, who could tell it was borne out of a salvage operation? Creamy and mildly spicy and gooey with all the shredded cheese scattered on top of the rolled tortillas before they went into the oven. It’s holiday perfect as the tortillas can be rolled and the sauce made a day ahead. Half an hour before your guests arrive, assemble and bake.
- 6 flour tortillas (small or large, that depends on you)
cooked beef, chopped (about 2 cups total)
200 g. of button mushrooms, chopped
2 to 4 finger chilies, depending on how spicy you like your enchiladas, chopped (see tips on preparing chilies)
1 large white onion, chopped
1/4 c. of butter
For the white sauce:
1/4 c. of butter
1/4 c. of flour
1-1/2 to 2 c. of half-and-half (that’s half milk and half cream), depending on how thick you want your sauce)
1 c. of shredded cheese (I used sharp cheddar)
Make the filling. Heat the butter in a pan. Add the onion and chilies. Cook for a minute. Add the beef and mushrooms. Season with salt. Cook, stirring, just until heated through. Cool the filling while you make the sauce.
To make the sauce, melt the butter in a small sauce pan. Add the flour, all at once, stirring to remove lumps. Cook, with occasional stirring, for three to five minutes or until the mixture turns slightly brown. Pour in the half-and-half in a thin stream, stirring as you pour, until the desired consistency is reached. Please note that a very thick sauce is not desirable in this dish. You want a pourable sauce but it shouldn’t be soupy either.
Preheat the oven to 425F.
Start assembling the dish. Take a tortilla and place abut two tablespoonfuls of filling at the center. If the tortilla is large, fold the sides in over the filling before rolling, starting with the side nearest you and rolling away from you until you have a neatly sealed package. Repeat until all the tortillas have been filled. Arrange the tortillas side by side in an oven-proof dish.
Pour the sauce over the tortillas. Scatter the cheese on top.
Bake in a 425F oven for 15 to 20 minutes or until the cheese melts and turns light brown.
Allow to rest for about five minutes before serving.
If you’re doing a make-ahead dish, you can cover the baking dish tightly with cling wrap and keep the filled and rolled tortillas in the fridge overnight. Cool the sauce, transfer to a covered container and keep in the fridge too. About 30 minutes before serving time, take them out of the fridge, preheat the oven, assemble and bake.
Cooking time (duration): 50 minutes
Number of servings (yield): 6 large enchiladas
Meal type: supper