"Dimitri" > wrote in message
...
> I spent many of my teen age years in Mexico City.
>
> Our "girl" Lupe had charge of the house and the kitchen. If I wanted to
> eat or to practice my Spanish I hung out in the kitchen with Lupe.
>
> One of our favorite dishes was Enchiladas Suissas invented by and made
> famous by Sanborns in down town
>
> Here how Lupe made them:
>
> She simmered a Chicken and stripped off the meat saving the broth.
>
> She then stripped off the outer husks from a bunch of tomatillos and par
> boiled them for several minutes.
>
> When tender the added them to a blender with a small amount of the boiling
> water and liquefied adding several Serrano chilies. She then heated a
> little oil and added the liquefied sauce to the hot pan adding a minced
> white onion and several cloves (teeth) of garlic, allowing the sauce to
> simmer and stay simmering.
>
> She then heated a pan of oil (maybe 1/2 inch or so).
>
> The fresh corn tortillas were then dipped into the oil to soften and then
> into the tomatillo sauce then filled with chicken and some kind of fresh
> white cheese.
>
> The rolled enchiladas were placed into an open casserole pan and placed
> in the oven with a small amount of sauce spooned over the top.
>
> When served I remember she called the cream, creama agria (sour cream)
> with extra sauce spooned over the plate & the cream on the top.
>
> A nice memory - once in a while I walk into a Mexican joint that smells
> like Lupe's kitchen.
>
> Dimitri

That "fresh white cheese" was probably oaxaca. It's wonderful and melts
beautifully Thanks for the story and the method, Dimitri! I love
enchiladas.

Jill