---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Enchillada Suisa *** (BTFK39B)
 Categories: Main dish, Tex-mex, Beef
      Yield: 8 servings
 
      2 lb Tomatillos
      1 ds Soda
      3    Serrano chiles
      1 ds Sugar
      1 tb Onion, chopped
           White sauce
      1 cl Garlic
      1 c  Whipping cream
      1 tb Cilantro, chopped
           Jack or Cheddar cheese, grated
           Oil
           Salt and pepper
     12    Corn tortillas
      2 c  Cooked chicken; shredded
           WHITE SAUCE:
      7 tb Butter
    1/2 c  Flour
      1 x  Salt & pepper
      2 tb Onion, chopped
      2 c  Milk
      1 cl Garlic
      1 ts Worcestershire sauce
 
  Remove papery husk 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 tb 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!!!
  Tia Patita

  SOURCE OF RECIPE: Los Angeles Times

  FROM: PATRICIA STUART (BTFK39B)
 
-----