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  Recipe Home » Main Course » Enchillada Suisa *** (Btfk39b)
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  Enchillada Suisa *** (Btfk39b)
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 244
Ingredients:
2 lb Tomatillos
1 each Dash of soda
3 each Serrano chiles
1 each Dash of sugar
1 tbsp Chopped onion
1 each White Sauce
1 each Clove garlic
1 cup Whipping cream
1 tbsp Chopped cilantro
1 each Grated Jack or Cheddar chees
1 each Oil
1 each Salt and pepper
12 each Corn tortillas
2 cup Cooked chicken, shredded
1 each WHITE SAUCE
7 tbsp Butter
1/2 cup Flour
1 each Salt & pepper
2 tbsp Chopped onion
2 cup Milk
1 each Clove garlic
1 tsp Worcestershire sauce
Instructions:
Remove papery huskd from tomatillos. Wash tomatillos and chiles well.
Cook, covered, in a little boiling water until tender, about 15
minutes. Remove stems and seeds from chiles. Place chiles and drained
tomatillos in blender container. Add onion, garlic and cilantro and
blend until pureed. Heat 2 Tbsp. oil in a large skillet, add pureed
mixture and fry, adding soda and sugar. Salt to taste. When mixture
is cooked, add White Sauce, cream and 1/2 c. cheese. Season with salt
& pepper to taste; keep hot. For each serving, soften 3 tortillas in
hot oil, then dip in hot sauce. Place some shredded chicken on each
tortilla and roll. Place, seam side down, in individual baking
dishes. Cover with remaining sauce and sprinkle cheese over top.
Place under broiler until cheese melts and is golden brown. Makes 4
servings of 3 enchiladas each. WHITE SAUCE: Melt butter, add onion
and garlic and cook until onion is browned. Stir in flour and cook
and stir until flour is cooked. Add milk and cook until thickened.
Strain sauce, then add Worcestershire and salt and pepper to taste. I
have enjoyed this dish at Sanborns House of Tiles in Mexico City.
DELICIOSO!!! SOURCE OF RECIPE: Los Angeles Times
Salud! FROM: PATRICIA STUART
(BTFK39B)
Tia Patita
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