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 —–