Cheri > wrote:

>"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
>
>Mouth watering. :-)

For sure. In the early 80's was a Mexican restaurant in Berkeley on
Gilman that made them just this way, and included enough serranos that
they were very decently hot. I ordered them each and every time I
ate there. Place is long gone.

Steve