4cupshalf-and-half(that’s half milk and half cream), depending on how thick you want your sauce
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.
Take a tortilla and place about 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.
Preheat the oven to 425F.
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. Simmer for about 10 minutes until thick. How thick should it be? You want a pourable sauce but it shouldn’t be soupy either. If your sauce appears too thick, you may add more half-and-half, a quarter cup at a time.
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.
Serve the Swiss-style enchiladas while hot.
Swiss-style Enchiladas printed from https://casaveneracion.com/swiss-style-enchiladas/ for personal use only. Not for republication nor distribution.