French-style Enchiladas

Ingredients

While the original Mexican enchiladas are typically made with corn tortillas and filled with spicy meats or beans, our French-style enchiladas take a different approach. We use delicate crepes instead of tortillas and fill them with a delectable combination of French cheeses, herbs, and vegetables. The sauce is a rich and creamy béchamel, adding a touch of French sophistication to this classic dish. We alse have the original recipe for Enchiladas, so you can check it out.

• 8 crepes 8 crepes
• 200g (7oz) Emmental cheese, grated 200g (7oz) Emmental cheese, grated
• 200g (7oz) Gruyere cheese, grated 200g (7oz) Gruyere cheese, grated
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 200g (7oz) mushrooms, sliced 200g (7oz) mushrooms, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 500ml (2 cups) milk 500ml (2 cups) milk
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, melt the butter over medium heat. Add the onion, bell pepper, mushrooms, and garlic. Sauté until the vegetables are tender.
3. 3.
   In a separate saucepan, melt the butter over medium heat. Stir in the flour to make a roux. Cook for 2 minutes, stirring constantly.
4. 4.
   Gradually whisk in the milk, ensuring there are no lumps. Cook the sauce until it thickens and comes to a simmer.
5. 5.
   Remove the saucepan from the heat and stir in half of the grated Emmental and Gruyere cheeses. Season with salt and pepper.
6. 6.
   Take a crepe and spoon a portion of the vegetable mixture onto one side. Roll the crepe tightly and place it in a baking dish. Repeat with the remaining crepes and filling.
7. 7.
   Pour the béchamel sauce over the enchiladas, ensuring they are fully covered. Sprinkle the remaining grated cheeses on top.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.
9. 9.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Crepes — Ensure the crepes are thin and cooked until golden brown on both sides.
• Emmental and Gruyere cheese — Use freshly grated cheese for the best melting and flavor.
• Béchamel sauce — Whisk the sauce continuously to prevent lumps from forming.
• Vegetables — Sauté the vegetables until they are tender but still retain some texture.
• Fresh parsley — Add the parsley just before serving to preserve its vibrant color and fresh taste.

Tips & Tricks

• For a twist, add a sprinkle of grated Parmesan cheese on top before baking.
• Serve the enchiladas with a side of mixed greens dressed in a light vinaigrette.
• Experiment with different vegetable fillings such as spinach, zucchini, or asparagus.
• If you prefer a spicier version, add a pinch of cayenne pepper to the vegetable mixture.
• These enchiladas can be prepared in advance and baked just before serving.

Serving advice

Serve the French-style enchiladas hot, straight from the oven. Accompany them with a fresh green salad and a crusty baguette for a complete French-inspired meal.

Presentation advice

Arrange the enchiladas on individual plates, drizzling any remaining sauce over them. Garnish with a sprinkle of fresh parsley for a pop of color. Serve with a side of salad and a slice of baguette for an elegant presentation.