Heinz'chiladas: vegetarian enchiladas

Ingredients

For 4 servings

• •1 1 red onions
• •1 gousse 1 clove of garlic
• •6 6 Paris mushrooms
• •1 1 strands of rosemary
• •330 g 330 g of cooked tomato sauce Creations "Roasted peppers and onions"
• •70 g 70 g flour
• •70 g 70 g butter
• •50 cl 50 cl milk
• •60 g 60 g of cheddar
• •4 4 tortillas
• •120 g 120 g feta
• •1 1 balls of mozzarella
• •7 7 leaves of coriander
• •1 pincée 1 pinches of paprika
• •30 g 30 g grated parmesan
• •salt
• •pepper
• •3 3 lawyers
• •3 pincée 3 pinches of paprika
• •1 1 lemons
• •3 pincée 3 pinches of sesame
• •1 c. à soupe 1 tablespoons of cooked tomato sauce Creations "Caramelized onions and shallots"
• •salt
• •pepper
• •50 g 50 g spinach shoots
• •5 5 quetsches
• •1 c. à soupe 1 tablespoons balsamic vinegar
• •1 c. à café 1 teaspoon honey
• •salt
• •pepper
• •30 g 30 g hallumi
• •2 c. à soupe 2 tablespoons of olive oil
• •30 g 30 g of gables

Method

1. 1.Preheat the oven to 220°C (thermostat 7-8). Cut onion and mushrooms, chop garlic.
2. 2.Sauté them with a tablespoon of olive oil. Add 300 g of cooked tomato sauce Creations "Roasted peppers and onions". Salt, pepper, set aside.
3. 3.Melt the butter and sauté the flour until the mixture blonds. Gradually add the milk until a smooth bechamel is obtained. Then melt the grated cheddar and the rest of the cooked tomato sauce. Salt, pepper. Settle.
4. 4.Fill each tortilla with the mushrooms and sauce. Add half of the detailed mozzarella in pieces, half of the crumbled feta and 3 sliced coriander leaves.
5. 5.Fold the tortillas and place them in a gratin dish. Add the bechamel to the cheese and sprinkle with the rest of the mozzarella in dice and the rest of the feta. Sprinkle with paprika and grated Parmesan.
6. 6.Bake for 20 minutes.
7. 7.Prepare the guacamole: crush the avocados with lemon juice, sesame, paprika, salt, pepper and cooked tomato sauce Creations "Caramelized onions and shallots". Mix.
8. 8.Prepare the accompaniment salad: detail slices of alloumi in dice and sauté in olive oil until it looks good. Do the same with the gables. Wipe on absorbent paper. Wash the spinach shoots, add finely minced quetches, cut alloumi, gables. Season with salt, pepper and mix with balsamic honey-vinegar.
9. 9.Put the Heinz'chiladas on a plate and accompany them with guacamole, coriander and salad.