Enchiladas au gratin with vegetable mince filling

Name: Enchiladas au gratin with vegetable mince filling
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 30 g Butter or margarine; 30 g Flour; 300 ml Milk; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 Garlic cloves; 1 Onion; 100 g Cheddar cheese; 300 g mixed minced meat; 1 package (750 g) frozen vegetables "Mexican style; 3 TABLESPOONS Tomato paste; 7-10 Tbsp Chili Flakes; 6 (à 40 g; 18 cm Ø) Tortilla shop; some stem(s) Coriander

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

30 g Butter or margarine
30 g Flour
300 ml Milk
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 Garlic cloves
1 Onion
100 g Cheddar cheese
300 g mixed minced meat
1 package (750 g) frozen vegetables "Mexican style
3 TABLESPOONS Tomato paste
7-10 Tbsp Chili Flakes
6 (à 40 g; 18 cm Ø) Tortilla shop
some stem(s) Coriander

Directions

1
For the béchamel sauce, melt the fat in a saucepan. Stir in the flour, sweat briefly. Add milk and cream little by little while stirring. Bring to the boil, simmer for 6-8 minutes, remove from heat. Season to taste with salt, pepper and nutmeg.
2
Peel garlic and onion and cut into small pieces. Grate cheese. Heat the oil in a large frying pan. Fry the minced meat for 3-4 minutes while turning it over. Add onion and garlic and fry for about 2 minutes.
3
Add the frozen vegetables, bring to the boil once at the highest setting, then reduce the heat and simmer for about 5 minutes. After about 2 minutes add tomato paste, 150 ml water and 50 g cheese.
4
Season to taste with salt and chilli.
5
Place the vegetable pan on the middle of each tortilla and roll it up. Place them side by side in two small ovenproof casseroles (23 cm Ø; 3 cm high). Pour béchamel sauce over them and sprinkle with the rest of the cheese.
6
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-15 minutes. Wash coriander, shake dry and pluck leaves. Remove enchiladas from the oven, sprinkle with coriander and serve immediately.