"Dimitri" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>>
>> "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
>
> IIRC the invention of Enchiladas Suissas had nothing to do with Swiss
> Cheese but rather a tribute to the Swiss Dairy industry hence the sour
> cream and cheese.
>
> A wonderful classic.
>
> Dimitri

Oaxaca cheese is a soft Mexican melting cheese. Has nothing to do with
Swiss cheese. Are you losing it, Dimitri?

Jill