Recipe: Enchiladas Suizas

Enchiladas Suizas (found from Deja):

(From a Rick Bayless cookbook)

Tomatillo-serrano sauce:

- Roast the serrano chiles (3) and 1 lb tomatillos
- Puree the lb tomatillos and the 3 serranos and any juices with a cooked medium onion
- Cook the onion in 1 tbsp olive oil till golden then add 2 chopped garlic cloves and cook one more minute
- Serrano,tomatillo,onion garlic puree is to be a roughly pureed in a food processor
- Finish the sauce by adding 1/2 tbsp oil to a med high heated frying pan
- When the pan is hot enough to make the puree sizzle , add the puree and stir constantly for 4 or 5 minutes. The sauce should darken and thicken.
- Add 2 cups chicken broth or beef or fish broth
- Bring back to a boil and reduce heat to medium and simmer briskly until sauce is thick enough to coat the back of a spoon
- Add 1/3 loose cup of cilantro, taste and season with salt (1/2 to 3/4 tsp)

Now that you have this sauce you need 10-12 steam heated corn tortillas. Shred about 11/4 cups cooked chicken into a skillet and warm moistening with some of the sauce. This filling is to be wrapped in the tortillas. Now put the tortillas in a baking dish, douse with more of the sauce. Sprinkle on about 1 1/2 cups Chihuahua or other meting cheese. Broil untill brown and bubbly and serve topped with rings of white onion.

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Enchiladas Verdes Suizas (found from Deja):

This was taken from the cocina-mexicana mailing list:

Ingredients for 8 servings :

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
Preparation:

Remove papery husks 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.