Enchillada Suisa *** (btfk39b)

---------- Recipe via Meal-Master (tm) v8.02

Title: ENCHILLADA SUISA *** (BTFK39B)
Categories: Main dish, Tex-mex, Beef
Yield: 8 servings

2 lb Tomatillos
1 x Dash of soda
3 ea Serrano chiles
1 x Dash of sugar
1 tb Chopped onion
1 x White Sauce
1 ea Clove garlic
1 c Whipping cream
1 tb Chopped cilantro
1 x Grated Jack or Cheddar chees
1 x Oil
1 x Salt and pepper
12 ea Corn tortillas
2 c Cooked chicken; shredded
1 x WHITE SAUCE
7 tb Butter
1/2 c Flour
1 x Salt & pepper
2 tb Chopped onion
2 c Milk
1 ea Clove garlic
1 ts Worcestershire sauce

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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