We all know how awesome one-dish meals can be, less dishes to clean and family style serving make them one of my favorites. Enchiladas can be the perfect example of this, but don't assume they always have to be red and spicy. No siree bob, not when pesto is available!
I was all over the place with this idea. It was always going to be pesto but first with spaghetti, then lasagne style and somehow I ended up at enchiladas. I was convinced the lasagne method was super unique until I Googled it- a major fail for me because I should know by now there's almost no recipes around which haven't been made already. I didn't check Google for pesto enchiladas, heck I didn't care anymore I was making them anyway.
The sauce that covers these enchiladas is a simple béchamel cream sauce. This would usually be the base for lasagne but it's a great sauce for many recipes. It's easy to make if you remember to keep the butter and flour parts equal. This is called a "roux" which is a french term but used in so many other cultures such as Italian and cajun recipes. One very important part of making this sauce is to gradually add the liquid, in this case milk. Whisk after each addition keeping to keep the sauce smooth, if you add too much liquid you may end up with lumps. Sometimes even after all of the milk has been added the sauce will thicken as it cools, if it becomes too thick after sitting just add some more milk and whisk until smooth. A good quality store bought pesto works fine but if you have a favorite homemade recipe, go ahead and use it. Both my kids demolished this and Mom went back for seconds so it seems to have been a success, and I still have leftovers for lunch...score!
