green chile béchamel

2016-07-05 a.o.

This is the smothering sauce that I use for enchiladas and many other dishes.  Some of those dishes will be oven-baked. I start those with Mornay sauce, not regular béchamel.

People in this area often substitute the Mornay with canned cream of mushroom soup. I have done that a few times for convenience and the results are quite acceptable.


This is what you need for 4-6 cups

  • 3 tbsp. olive oil
  • 3 tbsp. flour
  • 3 cups milk
  • 1-2 egg yolks
  • ½ lb. melting cheese, shredded
    Pic1: with cheddar
    the others Gruyere, Swiss, Chihuahua etc.
  • S&P
  • 1 lb. green chile
  • jalapeño?
Pic1: pork, potatoes, green chile, cheddar



Pic2: sauce, green chile
Pic3: mixed
Pic4: casserole

As a stew:

Prepare Mornay sauce as usual.


Pic5: layered enchiladas
Pic6: smothered burrito
Pic7: seafood casserole — 2019-09-15

For casseroles: