INGREDIENTS

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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