Authentic home cooking from Mexico, with US measurements. 
White Enchiladas
These are definitely different, but they have a wonderful flavor.
White Enchiladas
These are definitely different, but they have a wonderful flavor.
Open in Cookpad AppSteps
- 1
First, peel and dice the potato, then cook it in salted water. Once tender, drain and mash it. You can add strips of poblano pepper at this point.
Lightly fry the tortillas in oil just until softened, then set aside.
In a saucepan, melt 1/2 stick butter (1 3/4 ounces or 50 grams), add 1 tablespoon chopped onion, and 2 heaping tablespoons flour. Cook until lightly golden but not burned, then gradually add milk, stirring constantly. - 2
Season with 1 teaspoon chicken bouillon powder and pepper. Set aside.
Peel and dice the tomato, removing the seeds.
Chop the green parts of the 3 green onions.
Chop a little jalapeño pepper.
Grate about 1/2 cup gouda or manchego cheese. - 3
Fill each tortilla with some mashed potato, roll them up, and place them in a baking dish. Return to the white sauce (it shouldn't be too thick), stir in the chopped green onion tops and half the cheese, and pour the sauce over the enchiladas. Sprinkle the remaining cheese on top and garnish with the diced tomato and jalapeño pieces.
Note: You can also make these using only strips of poblano pepper.
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