Enchillada Suisa
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
tomatillos
|
|
| 1 | dash |
baking soda
|
*
|
| 3 | each |
serrano chiles
|
*
|
| 1 | dash |
sugar
|
*
|
| 1 | tablespoon |
onions
chopped |
|
| 1 | x |
bechamel (white) sauce
|
*
|
| 1 | clove |
garlic
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | tablespoon |
cilantro
chopped |
|
| 1 | x |
cheddar cheese
grated |
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 2 | cups |
chicken
cooked, shredded |
|
| White sauce | |||
| 7 | tablespoons |
butter
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | tablespoons |
onions
chopped |
|
| 2 | cups |
milk
|
|
| 1 | clove |
garlic
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
tomatillos
|
|
| 1 | dash |
baking soda
|
*
|
| 3 | each |
serrano chiles
|
*
|
| 1 | dash |
sugar
|
*
|
| 15 | ml |
onions
chopped |
|
| 1 | x |
bechamel (white) sauce
|
*
|
| 1 | clove |
garlic
|
|
| 237 | ml |
heavy whipping cream
|
|
| 15 | ml |
cilantro
chopped |
|
| 1 | x |
cheddar cheese
grated |
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 473 | ml |
chicken
cooked, shredded |
|
| White sauce | |||
| 105 | ml |
butter
|
|
| 118 | ml |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
|
*
|
| 3E+1 | ml |
onions
chopped |
|
| 473 | ml |
milk
|
|
| 1 | clove |
garlic
|
|
| 5 | ml |
worcestershire sauce
|
|
Directions
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 tablespoons oil in a large skillet, add puréed mixture and fry, adding soda and sugar.
Salt to taste.
When mixture is cooked, add White Sauce, cream and ½ cup cheese.
Season with salt and 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 dish es.
Cover with remaining sauce and sprinkle cheese over top.
Place under broiler until cheese melts and is golden brown.
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.
