Chana Saag Bechamel Enchilada
Prep time: 10 mins
Cook time: 2 hours
Total time: 2 hours 10 mins
I really love taking ethnic dishes and mixing the flavors and styles with other types of foods. MarocBaba finds the thought preposterous and I pondered this difference of opinion for a long time. To me, there's a no hard and fast rule about types of foods or styles that go together but for him it's very clear. I think this is another cultural difference. Growing up in the United States, food (and a lot of other things) are a mixture of traditions, countries, and cultures but for him this is just not the case. Traditional Moroccan food adheres to a pretty strict set of protocols. In February I introduced you to Saffron Road's Chapatti Wraps and this month I'm working with these delicious items again. They are really great on their own, taking only a few minutes to warm up and enjoy. But, I knew I could kick them up just a little but and take them from a grab-and-go lunch to a meal worthy of a sit-down dinner. While the wraps themselves only take 2-3 minutes to cook and eat, this meal will take you less than 20 minutes.
  • Saffron Road's Chana Saag Chapatti Wraps (as many as you want!)
  • 3 Tbsp butter
  • 2 tsp flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp nutmeg
  • 1 clove crushed garlic, as fine as possible OR 1/2 tsp garlic powder
  • 1c-1 1/2 cups whole milk
  • 3 oz sharp white cheddar cheese or guyere cheese
  1. In a large skillet, begin to melt the butter. When it has melted 1/2 way, add the flour and continually mix with a wooden spoon to create a roux.
  2. Mix in the crushed garlic and slowly stream the milk.
  3. Season the mixture with the salt, pepper, and nutmeg.
  4. Keep mixing the sauce with the stovetop flame on low. It will begin to thicken but it's important to keep it on the stove to cook off the flour flavor.
  5. Finally grate the cheese into the sauce and stir until it's melted.
  6. Cook the Chana Saag Chapatti Wraps according to the package instructions.
  7. Place each wrap on a plate and drizzle with as much bechamel as you like! (Shhh I won't tell how much!)
Recipe by Saffron Road Food at