Gunner wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > Terry Pulliam Burd wrote:
> >>
> >> The DH fondly recalls a crab enchilada with white sauce from a now
> >> defunct restaurant that was called "Pepe's" in La Canada CA (pretend
> >> there is a tilde over the "n"). We have searched high and low for a
> >> crab enchilada with white sauce recipe to no avail. If anyone has a
> >> recipe that even sounds close, it would be much appreciated.
> >>
> >> (I googled *one* entitled "The Original Acapulco Restauarant Crab
> >> Enchilada - 1976 recipe," but the DH sez that isn't it.)
> >>
> >> TIA,
> >> Terry "Squeaks" Pulliam Burd
> >
> >
> > Hard to imagine enchiladas with white sauce. Addition of any reasonable
> > amount of chile (red or green) would render the sauce immediately not
> > white; no chile, no enchilada LOL.
>
> Arri, Preceptions can be limiting.
That always goes *both* ways of course LOL.
>The dish does not have to be drowned in
> a chile sauce.
True, but no chile, no enchilada. The word means 'in chile' or 'cooked
with chile'. It of course doesn't imply what degree of chile, 'drowned'
or not.
>Chiles can be stuffed inside the meat and it still be an
> enchilada. Dishes like chicken and seafood can be served with a beshmel or
> veloute sauce and the sliced chiles (usually green) be added towards the end
> of the sauce making to keep it white. A
Adding green (or red) chiles to a white sauce makes the sauce no longer
white, in the same way that adding black pepper to a white sauce renders
the sauce not-white. That too is a matter of perception
>
A famous Enchilada dish is Enchilada
> Suiza (swiss) made with a swiss cheese sauce.
That probably isn't the white sauce the OP meant since the cheese
flavour in Enchilada Suiza is quite distinct. Would take a very poor
palate not to notice the difference and that isn't likely.
>
>Try stuffing the crab meat
> inside a roasted Poblano Chile topped a white sauce and a favorite cheese.
> Dress up some chicken and mushroom enchiladas topped a supreme sauce.