Instructions: For the Tortilla Crepes: Combine the instant masa flour, all-purpose flour, salt, eggs, milk and 3 tablespoons of melted butter in the exact order given. Blend well with a whisk (the batter will be lumpy), and let the batter sit for at least 15 minutes. The masa flour needs that amount of time to rehydrate.

Pour the batter through a strainer placed over a bowl. Use a spatula to push it through and to scrape off the bottom of the strainer. You will need to stir the batter from time to time since the masa flour tends to sink to the bottom.

Lightly brush a nonstick 7 1/2-inch crepe pan with butter. Heat the pan over medium-low heat. Tilt the hot pan and pour a scant 1/4 cup batter from the top, quickly rotating the pan to spread the batter. When the bottom of the tortilla crepe is flecked with gold and the edges are dry, about 1 minute, run a round-tipped kitchen knife around the edges to release the crepe and use your fingers to flip. Cook for 20 seconds more.

Turn the pan upside down and drop the crepe onto a piece of wax paper. (It helps to have 8-inch squares of wax paper waiting.) Continue cooking the tortilla crepes, keeping them separate with the paper. You can do this job the day before you make the enchiladas. Store the cooled tortilla crepes in a resealable plastic bag. (Makes 10 to 12 tortillas)

For the Chicken Filling: Remove the skin from the chicken breasts. Place the chicken in a pot with the broth, wine, salsa, garlic and salt. Bring to a simmer and cook on gentle heat for 30 minutes. Allow the chicken to cool in the broth to absorb flavors. When cool enough to handle, pull the meat from the bones and dice the chicken; reserve. Strain the broth and reserve, discarding the solids. The broth makes great soup but youll need 1 cup for the sauce. (

Makes about 5 1/2 cups)

For the Tomatillo Sauce: Heat the broiler. Remove the dry husks from the tomatillos and rinse in warm water. Place the tomatillos on a baking sheet and broil until slightly charred, about 8 minutes. Place the tomatillos in the bowl of a food processor along with the serrano chiles, reserved poaching broth, salt and cilantro. Puree into a salsa. Next add the crema and chipotles. Quickly pulse the processor to just mix together. (

Makes about 3 cups sauce)

For Assembly: Heat the oven to 350 degrees. Oil 2 oval or 13- by 9-inch baking dishes. Combine the diced chicken with about 1/4 cup of the Tomatillo Sauce just to moisten. Dip 1 tortilla crepe into the sauce, place 3 tablespoons of chicken down the middle and fold over the sides. Place the enchilada in the baking dish, folded-side down. Continue with dipping and filling.

Drizzle 1 cup of sauce over each pan of enchiladas, attempting to barely cover all surfaces. Sprinkle the grated cheese over the top. Bake just long enough to melt the cheese, 12 to 15 minutes. Remove the enchiladas from the oven and just before serving, add sprigs of cilantro and a fine drizzle of crema over the tops of the enchiladas.

This recipe yields 10 to 12 enchiladas.

Comments: Make the tortilla crepes using the recipe given here or substitute 12 thin corn tortillas. If you decide to substitute corn tortillas in place of crepes, saute each corn tortilla in 2 teaspoons of oil to soften. The crepes have the flavor of tortillas with more delicacy.

NOTES : Jacqueline Higuera Mcmahan, author of "Rancho Cooking, Mexican and Californian Recipes" (Sasquatch Books, $21.95)

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