Beef Enchiladas with Bechamel Sauce


Beef Enchiladas with Bechamel Sauce


  • 6 tortillas
  • 1 tablespoon of  tomato sauce
  • Half a cup of warm water
  • 6 slices of cheddar cheese (or grated cheddar chess as you wish)

For Bechamel sauce:

  • 1 tablespoon of butter
  • 1 tablespoon of flour
  • ¾ cup of milk

For the filling:

  • 500 gram stew beef
  • 2 medium onions
  • 2 banana peppers
  • 1 tea cup of liquid oil
  • 2 medium tomatoes
  • 1 tablespoon of tomato sauce
  • 1 dessert spoon of pepper sauce
  • Salt, black pepper, red pepper flakes and optionally any other spices


Firstly, put the stew beef into a pressure cooker, then pour enough water to overlie the beef and cook it for 25 minutes.

This process can be done in a normal cooker, you can put more water and wait until the beef soften but it will take a lot longer than normal.

After that, chop the onions into cubes and chop the peppers into little pieces.

Then roast onions and peppers in oil.

Add sauces, spices, tomatoes chopped into cubes (peeled), then add the beef.

Cook the mixture approximately 10 minutes while stirring occasionally.

Now, put this in a way close to the edge of the tortilla and roll without making it too tight.

After preparing all the tortillas like this, put them into a baking tray.

It’s time to make the bechamel sauce now.

Put the butter in a cooker and let it melt.

Then add the flour and cook until the color of the flour changes.

When the color is changed, add milk slowly while stirring constantly to prevent the agglomeration of the flour.

You can add more milk if the consistency of the mixture is dark.

Take the sauce off the stove when it boiled.

On the other side, dilute the tomato sauce in half a cup of warm water and pour it onto rolls.

Also, pour the bechamel sauce onto rolls and put 1 slice of cheddar cheese on each of the rolls.

Then bake them in 400 degrees for 15 minutes.

Serve hot!


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