Creamy sauce
6 tablespoons unsalted butter (yes, I cheated and didn't use clarified butter)
6 tablespoons flour
2 tablespoons boursin ail et fins herbes (or rondele)
1 cup chopped onions
3 tablespoons white wine
salt
nutmeg
Melt the butter and once liquid, slowly add the flour while stirring it. Once well incorporated, slowly mix in the onions, boursin, salt, and nutmeg. Add the white wine and let the alcohol burn off.
Enchiladas
4 medium corn tortillas (or flour, whatever!)
3 cups picadillo leftovers (check previous post for recipe)
2 cups white rice
2 teaspoons boursin
2 cups veggies (I used the meridionale mix: bell peppers, salsifs, onions, green beans, eggplant)
Chopped parsley for garnish
Cheese for the gratin
Casserole dish, grease
Pre-heat oven to broil
Warm up the picadillo, rice, veggies and the tortillas (separately). Spread boursin on the warm tortillas, add the heated ingredients, and roll. Place them in the casserole dish, cover in the creamy sauce, and sprinkle a nice layer of cheese on top. Place in the oven for about 5 minutes - or until it is hot and the cheese has the brown bubbles (yum!). Serve and garnish with parsley. CHOW DOWN!
Redacciones:
I don't want to change a thing. Yes, I'm being conceited about this one because it was way too delicious)
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