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Enchiladas in tomatillo cream sauce: Enchiladas suizas by Karen Hursh Graber © 2009

The tomatillo, called tomate verde, was first domesticated in Central Mexico and has been the basis of sauces here since pre-Hispanic times. The cream in the recipe did not exist in Mexico until the Europeans introduced dairy products. Here the two combine beautifully to make a creamy sauce for enchiladas.



For sauce:

    • 1 pound tomatillos, husked
    • 2 serrano chiles (seeded, if desired, for less heat)
    • 2 large cloves garlic, peeled and coarsely chopped
    • ¼ cup cilantro leaves
    • 1 tablespoon oil
    • ¼ cup Mexican crema, crême fraiche or sour cream
    • salt to taste

    For the enchiladas:

    • 8 medium corn tortillas
    • oil as necessary
    • cooked, shredded chicken for filling
    • cheese for melting on the enchiladas: Chihuahua, Mexican manchego, jack or Gouda



Place the tomatillos and chiles in a saucepan with water to cover. Bring to a boil and cook until the tomatillos are tender. Drain and reserve ½ cup cooking liquid.

Put the tomatillos, chiles, garlic, cilantro and reserved liquid in a blender and puree until smooth.

Heat the oil in the saucepan in which the tomatillos and chiles were cooked, add the puree in a slow stream, and cooked over medium heat for 10 minutes. Remove from heat, stir in cream and add salt to taste.

Heat oil as necessary to soften tortillas, first on one side until it puffs up, then on the other. Tortillas should remain pliable. Drain on paper towels.

Dip each tortilla in sauce, fill with chicken, and return to the skillet in which the tortillas were softened. Spoon any remaining sauce over the enchiladas, sprinkle cheese on top, cover and heat briefly, just long enough for the cheese to melt. Do not overheat or the tortillas will become soggy.

These are richer than most other enchiladas, so two enchiladas, plus a side dish, is an average serving. Serves 4.


Link to Source Article
The Whole Enchilada: Thrifty Variations on a Mexican Classic
Published or Updated on: March 16, 2009 by Karen Hursh Graber © 2009
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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