Enchilada À La Janko
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 tortilla (s) (corn tortillas)
- 2 bunch leeks
- 200 g bacon in strips
- 100 g tomato (s)
- 40 grams flour
- 40 g butter
- 400 ml milk
- 1 pinch nutmeg
- 2 cloves garlic
- 100 g cheese, rated
- pepper
Print Recipe
Pin Recipe Instructions
- Fry the bacon strips in the pan without fat.
- Finely dice the garlic and sauté with the leek in the excess fat from the bacon over medium heat. A few minutes later add the tomatoes and season with pepper.
- Melt the butter in another saucepan, add the flour and sweat while stirring constantly. Add some milk and keep stirring. Simmer over a low flame and repeat the process until the milk is empty. Season with nutmeg, pepper and salt. The result should be a creamy, thick sauce. If necessary, add flour and bring to the boil again while stirring.
- Cover the tortillas with the leek vegetables, the bacon strips and 2 tablespoons of sauce and roll up. Pour into a small, greased casserole dish and pour the rest of the sauce over it. Finally, top with the cheese and place in the preheated oven at 175 ° C for about 30 minutes.
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