A while ago my friend Ailsa told me that she tops her enchiladas with bechamel sauce and I couldn’t get the idea out of my head, so naturally, I had to recreate it. I call these my enchiladas with edge, because that topping gives them something extra special.
The bechamel is spiked with cheese and jalapeños for a bit of spice and let me tell you, it WORKS! It gives a good punch of tang and spice and to finish it off in style, I covered the top in some crispy onions and fresh coriander. Let me know if you decide to make it – be sure to tag me in your photos @theglasgowdiet on Instagram!
Enchiladas with Jalapeno Bechamel
Ingredients (serves 3-4)
1 garlic clove, crushed
Juice of 1 lime
2 tsp paprika
2 tsp cumin
2 tsp oregano
1 tsp sugar
1 tsp chilli flakes
1 tbsp cornflour
350g chicken breast, cut into chunks
1 tbsp olive oil
1 onion, finely sliced
2 peppers, thinly sliced
500g tomato passata
4-5 corn tortillas
25g unsalted butter
25g plain flour
Jalapenos in brine
Salt & pepper
50g mature cheddar, plus extra for topping
Optional: fresh coriander and crispy onions
1. In a bowl, combine the garlic, lime juice, half a tbsp of olive oil, 1 tsp paprika, 1 tsp cumin, 1 tsp oregano, half a tsp of sugar and a good pinch of salt and pepper. Mix together, then add your chicken breast and toss to coat. Leave to marinade for at least 30 minutes, or as long as you can (overnight would be ideal).
2. Now, to a pot, add your passata with 1 tsp each of paprika, cumin, chilli flakes and oregano, half a tsp of sugar, and the cornflour. Whisk it all together and bring to the boil. Add salt and pepper to taste, then set aside.
3. Put a large, non-stick pan over a medium-high heat. Once hot, add the olive oil and your marinated chicken. Cook for a couple of minutes until browned on all sides, then add your peppers and onions and cook for a couple more minutes until beginning to soften.
4. Warm your tortillas in the microwave for 30 seconds, then fill each one with some of the chicken and pepper mix, and top with some of the spiced tomato sauce. Roll up and place in a greased baking dish. I made about 4-5. Pour any additional tomato sauce on top of the enchiladas, then preheat your oven to 180c fan.
5. For the bechamel, melt the butter in a saucepan over a medium heat, then add the flour and cook for a few minutes to form a paste. Gradually add the milk, a little at a time, mixing between each addition until thick. Add the grated cheddar, 4-5 roughly chopped jalapenos and 2 tsp of the brine from the jalapeno jar. Stir to combine and add salt and pepper to taste.
6. Pour the bechamel on top of the enchiladas, sprinkle over some more grated cheese, then bake in the oven for 20-30 minutes until the top is golden brown and bubbling. Remove from the oven and leave to stand for 5-10 minutes. If you like, sprinkle on some fresh coriander and some crispy onions.