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Enchillada Suisa
main dish, tex-mex, beef
2 lb tomatillos
1 single dash of soda
3 each serrano chiles
1 single dash of sugar
1 tablespoon chopped onion
1 single white sauce
1 each clove garlic
1 cup whipping cream
1 tablespoon chopped cilantro
1 single grated jack or cheddar chees
1 single oil
1 single salt and pepper
12 each corn tortillas
2 cup cooked chicken; shredded
1 single white sauce
7 tablespoon butter
1/2 cup flour
1 single salt & pepper
2 tablespoon chopped onion
2 cup milk
1 each clove garlic
1 teaspoon 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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