| 1 | Remove papery huskd from tomatillos. |
| 2 | Wash tomatillos and chiles well. |
| 3 | Cook, covered, in a little boiling water until tender, about 15 minutes. |
| 4 | Remove stems and seeds from chiles. |
| 5 | Place chiles and drained tomatillos in blender container. |
| 6 | Add onion, garlic and cilantro and blend until pureed. |
| 7 | Heat 2 tbsp. oil in a large skillet, add pureed mixture and fry, adding soda and sugar. |
| 8 | Salt to taste. |
| 9 | When mixture is cooked, add white sauce, cream and ?c. cheese. |
| 10 | Season with salt & pepper to taste; keep hot. |
| 11 | For each serving, soften 3 tortillas in hot oil, then dip in hot sauce. |
| 12 | Place some shredded chicken on each tortilla and roll. |
| 13 | Place, seam side down, in individual baking dishes. |
| 14 | Cover with remaining sauce and sprinkle cheese over top. |
| 15 | Place under broiler until cheese melts and is golden brown. |
| 16 | Makes 4 servings of 3 enchiladas each. |
| 17 | White sauce: melt butter, add onion and garlic and cook until onion is browned. |
| 18 | Stir in flour and cook and stir until flour is cooked. |
| 19 | Add milk and cook until thickened. |
| 20 | Strain sauce, then add worcestershire and salt and pepper to taste. |
| 21 | I have enjoyed this dish at sanborns house of tiles in mexico city. |
| 22 | Delicioso!!! source of recipe: los angeles times salud! |
