Whatever you call it, we just had it and for dinner, we had a treat!
Enchiladas Suizas
From Wikipedia: "Suiza, or Swiss, is an adjective that indicates the dish is topped with a white, milk or cream-based sauce, such as Béchamel. This appellation is derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese."
Fusion food - Swiss/Mexican? How cool!
We need something for the filling. I made a beef mince and prawn stuffing with cauli rice.
Back up! Minced beef and prawn? Yes! It works! Simply brown off some minced beef with chopped onion, garlic, chilli and ginger, a good splash of Worcestershire Sauce (which I am let to believe that Mexicans love as Salsa Anglais), some tomato purée and beef stock. Pour in some chopped tomato (not too much, say, half a carton to a pound of beef). Simmer on for a couple of hours. Pour in some small prawns which folks from the US might call shrimp. Steam some cauliflower florets, crush with a fork and stir into the meat - this is the rice.
Make up some manioc tortilla. Something like a cup of manioc flour to four eggs to half a cup of grated parmesan will do perfectly. I hate parmesan, so used pecorino, a hard sheep cheese. Manchego would do equally well. This will make about six to eight 6" tortilla, so adjust accordingly.
Likewise, a pound on mince, a cup of prawns and a reasonable cauliflower will fill those 6-8.
Ready to get busy?
Stuff the tortilla ...
... roll it up ...
... repeat ...
Now for the cheese sauce ...
Notice we don't need much. No need to go all neolithic and drown this great food in cheese; just a little will do just fine. I used a blend of mature and medium cheddar. Some. I don't measure, so don't know how much, so "some" will have to do as my explanation.
Cheese sauce ...
Cheese, grated, melted in single cream. No need for flour. No need for thickener. If you get the cheese to cream right, it works. Grated the cheese, then on a low heat add as little cream as you think you will get away with and only add more if you cannot get the cheese to melt without going hard them moment the pan is lifted off the stove.
... pour over ...
... into the oven at 175C for 15 minutes ...
... serve out!
Do you like the dish? That's a neolithic artefact!
