---------- 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
  
 -----

Plain Text Version of This Recipe for Printing or Saving