Ingredients:

  • 2 cups cooked roast beef, shredded
  • 1/2 medium yellow onion, finely diced
  • 1 (4 oz) can chopped mild green chiles, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano (Mexican if possible)
  • 1 tablespoon vegetable oil
  • 12 large flour tortillas (burrito size)
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups chicken stock (low sodium)
  • 1/2 cup milk (whole or semi-skimmed)
  • 4 oz cream cheese, softened
  • 1/2 cup shredded Monterey Jack or mild Cheddar (for the sauce)
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 cups freshly grated Monterey Jack or Colby cheese (for topping)
  • 2 tablespoons fresh coriander (cilantro), chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Pour 1/2 cup (120 ml) of the prepared white sauce (see step 4) into the bottom of a 9x13 inch baking dish and spread evenly. Set aside.
  2. Prepare the filling: Heat oil in a large skillet over medium heat. Add diced onion and sauté until softened (about 4 minutes). Add the shredded roast beef, cumin, oregano, salt, and pepper. Cook for 2-3 minutes, stirring, until heated through and coated in spices. Stir in the drained chopped green chiles. Remove from heat.
  3. Construct the Creamy White Sauce (Roux): Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until nutty (avoid browning).
  4. Add Liquids and Finish Sauce: Slowly whisk in the chicken stock and milk until the mixture is smooth and begins to thicken. Bring to a gentle simmer. Reduce heat to low. Whisk in the softened cream cheese until fully melted. Stir in the 1/2 cup shredded cheese, smoked paprika, salt, and pepper. The sauce should coat the back of a spoon.
  5. Assemble the Enchiladas: Briefly warm the tortillas (microwave or dipped in warm sauce) to make them pliable. Lay a tortilla flat. Spoon about 1/4 cup of the beef filling down the center. Add a drizzle of white sauce and a pinch of topping cheese inside the tortilla. Roll tightly and place seam-down into the prepared baking dish. Repeat until all tortillas are used.
  6. Bake: Pour the remaining creamy white sauce evenly over the rolled enchiladas. Ensure all rolls are covered. Sprinkle the remaining 2 cups of shredded cheese over the top.
  7. Bake for 15–20 minutes, or until the sauce is bubbling and the cheese is golden brown and melted. Allow the dish to rest for 5–10 minutes before serving. Garnish heavily with fresh coriander (cilantro).