Enchiladas Verdes Suizas

Total Time: 1 hr 35 mins Preparation Time: 1 hr 20 mins Cook Time: 15 mins

Ingredients

• 2 lbs tomatillos
• 1 dash baking soda
• 3 serrano chilies
• 1 dash sugar
• 1 tablespoon onion, chopped
• 1 garlic clove
• 1 cup whipping cream
• 1 tablespoon cilantro, chopped
• monterey jack cheese or cheddar cheese, grated
• oil
• salt and pepper
• 12 corn tortillas
• 2 cups chicken, cooked, shredded
• 7 tablespoons butter
• 1/2 cup flour
• salt & pepper
• 2 tablespoons onions, chopped
• 2 cups milk
• 1 garlic clove
• 1 teaspoon worcestershire sauce

Recipe

• 1 remove papery husks from tomatillos.
• 2 wash tomatillos and chiles well.
• 3 cook, covered, in a little boiling water until tender, about 15 minutes.
• 4 remove stems and seeds from chiles.
• 5 place chiles and drained tomatillos in blender container.
• 6 add onion, garlic and cilantro and blend until pureed.
• 7 heat 2 tablespoons oil in a large skillet, add pureed mixture and fry, adding soda and sugar. salt to taste.
• 8 when mixture is cooked, add sauce, cream and 1/2 cup cheese.
• 9 season with salt & pepper to taste; keep hot.
• 10 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.
• 11 cover with remaining sauce and sprinkle cheese over top.
• 12 place under broiler until cheese melts and is golden brown.
• 13 sauce: melt butter, add onion and garlic and cook until onion is browned.
• 14 stir in flour and cook and stir until flour is cooked.
• 15 add milk and cook until thickened.
• 16 strain sauce, then add worcestershire and salt and pepper to taste. i have enjoyed this dish at sanborns house of tiles in mexico.