Ingredients
- 12 corn tortillas
- 3 tortillas in oil (hot)
- 3 serrano chiles
- 2 tomatillos
- 2 clove garlic
- 2 sauce (white)
- 1 jack (grated)
- 1 oil
- 1 salt and pepper
- 1 salt
- 475 ml milk
- 280 gr chicken (cooked)
- 240 ml whipping cream
- 100 gr butter
- 65 gr flour
- 30 ml oil in a skillet
- 22 gr onion (chopped)
- 8 gr cilantro (chopped)
- 5 ml worcestershire sauce
- 1 gr sugar
- 1 ml soda
- some salt
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 ----
