Enchilada à la Janko

Ingredients for 2 servings:

• 4 tortillas (corn tortillas)
• 2 bunches of leeks
• 200 g bacon cut into strips
• 100 g tomatoes
• 40 g flour
• 40 g butter
• 400 ml milk
• 1 pinch of nutmeg
• 2 cloves garlic
• 100 g cheese, grated
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

filled soft tortillas with leek, bacon and creamy béchamel sauce, topped with cheese

Fry the bacon strips in a pan without fat. Finely dice the garlic and sauté with the leek in the excess bacon fat over medium heat. A few minutes later, add the tomatoes and season with pepper. Melt the butter in another saucepan, add the flour, and sauté gently, stirring constantly. Add a little milk and continue stirring. Reduce heat to low and repeat until the milk is gone. Season with nutmeg, pepper, and salt. The resulting sauce should be smooth and thick. Add more flour if necessary and bring back to a boil while stirring. Top the tortillas with the leek mixture, bacon strips, and 2 tablespoons of the sauce, then roll up. Place in a small, greased baking dish and pour over the remaining sauce. Finally, top with the cheese and bake in a preheated oven at 175°C (350°F) for about 30 minutes.