Recipe by Queen Dragon Mom
For authenticity, substitute crema for the whipping cream, leave out the sugar and garlic. Instead of jack or cheddar, use one of the Mexican hard cheeses. For the sauce, use a mild roasted tomatilla and chili sauce.
- 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
- 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
Directions See How It's Made
- 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 tablespoons 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 cup 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.
- 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.