Enchilada Suisa

Recipe Ingredients

2 lbs	908g / 32oz	Tomatillos
1		Soda
3		Serrano chiles
1		Sugar
1 tablespoon	15ml	Chopped onion
		White sauce
1		Garlic
1 cup	237ml	Whipping cream
1 tablespoon	15ml	Chopped cilantro
		Grated jack or cheddar cheese
		Oil
		Salt and pepper
12		Corn tortillas
2 cups	125g / 4.4oz	Cooked chicken - shredded
		White sauce
7 tablespoons	105ml	Butter
1/2 cup	31g / 1.1oz	Flour
		Salt and pepper
2 tablespoons	30ml	Chopped onion
2 cups	474ml	Milk
1		Garlic
1 teaspoon	5ml	Worcestershire sauce

Recipe Instructions

Remove papery husked 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 Tbs 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 cup cheese.

Season with salt and 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 ed this dish at Sanborns House of Tiles in Mexico City.

Source:
Iris

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