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Old 10-19-2017, 09:06 PM   #1
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Kayelle's "Gringo Enchiladas"

Kayelle’s Gringo Enchiladas



For the sauce...
2 Tbs. butter
1/4 cup flour
2 cups whole milk (or diluted canned)
6 oz. cheddar cheese, shredded
1/2 tsp. dry mustard
1/4 tsp salt
1/2 tsp white pepper

Melt butter in a sauce pan, and blend in flour, cooking for about 2 min. Add milk, shredded cheese, mustard, salt and pepper.
Cook stir constantly bringing to a bubble for about 2 minutes.
Set aside.

For the "enchiladas" ...
8 thin slices of good deli ham
8 8” flour tortillas, slightly warmed for easy rolling
lb of Monterrey Jack cheese, cut into 1/2" sticks, to make 8 sticks
8-16 trimmed fresh asparagus spears, depending on the thickness
Smoked Paprika.

Pour enough cheese sauce in a 9x13 pan to cover bottom about an inch.

Place one slice ham on each tortilla and top with cheese stick and asparagus . Roll, and place seam side down, slightly separated into the pan. Pour cheese sauce over the top, and sprinkle with paprika.
Bake at 350 degrees for 35 minutes.



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Old 10-20-2017, 11:18 AM   #2
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Thanks Kayelle...

Ross
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Old 10-20-2017, 12:28 PM   #3
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You're welcome Ross. When fresh asparagus is out of season you can always substitute a mild Ortega chili.
I'm thinking that next time I may also roll up a line of small raw shrimp with the ham/cheese/asparagus.
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Old 10-20-2017, 09:39 PM   #4
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Sounds good Kay, thank you for sharing. I like the idea of adding shrimp to the roll ups.
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