The Whole Enchilada

Enchiladas Suizas

Enchiladas Suizas

12 corn tortillas

⅓ cup olive oil

Filling:

2 cups shredded rotisserie chicken, dark and light meat, skin and bones removed

2¼ cups crema (homemade sour cream, also known as crème fraîche, recipe follows) or commercial sour cream

2 cups grated mild or medium cheddar cheese

1 teaspoon kosher salt

Sauce:

2 tablespoons olive oil

2 cups chopped onions

2 tablespoons minced garlic

14½ ounces diced Italian-style (with garlic, basil, and oregano) tomatoes (Check contents of can. You may need more than one can.)

9 ounces (contents of two 4½-ounce cans) chopped fire-roasted mild chiles

1 teaspoon dried oregano

Additional crema or sour cream for topping

Crema (optional):

2 cups heavy whipping cream

¼ cup active-culture buttermilk

If you are making the optional crema, pour the cream into a glass container and stir in the buttermilk. Cover the container tightly with plastic wrap and leave at room temperature until thick (usually 24 to 48 hours). Covered crema can be kept in the refrigerator for a week.

When you are ready to make the enchiladas, preheat the oven to 350°F. Have ready a large plate and 13 absorbent paper towels. Fold the paper towels into quarters.

Overlap the tortillas in two large (9-by-13-inch or larger) pans so that as much of the surfaces of the tortillas is showing as possible. Drizzle the olive oil evenly over the tortillas in both pans. (You may have to use your hands or a pastry brush to spread oil evenly over the tortillas.) Place the pans in the oven and allow the tortillas to soften for about 5 minutes. Remove the pans from the oven and check that the tortillas are softened by using tongs to lift up one of them. (You want them soft and pliable. If they are not yet soft, put the pans back in the oven for a couple of minutes. You do not want to cook the tortillas through, which will harden them.) When the tortillas are just cool enough to touch, place one of the folded towels on a plate. Using tongs, place one tortilla on the folded towel. Place another folded towel on top of the tortilla and press lightly to absorb excess oil. Continue with the remaining tortillas. Set aside.

Using a large bowl, make the filling by mixing the chicken, crema or sour cream, cheese, and salt until blended. Set aside.

For the sauce, heat the oil in a large skillet over low heat. Add the onions and cook for a minute, stirring. Add the garlic and stir. Continue to cook and stir over low heat until the onion is translucent (about 10 minutes). Add the tomatoes, chiles, and oregano. Simmer this mixture over low heat for 5 to 8 minutes. Remove from the heat, allow to cool slightly, and spoon into a 4-cup glass measuring cup. You should have 3 cups of sauce. If you do not have 3 full cups, add the extra tomato sauce to make 3 cups.

Butter a 9-by-13-inch glass pan.

To fill the enchiladas, place each tortilla on a flat surface and scoop a ¼ cup of filling into the center. Using your fingers or a spoon, shape the filling into a cylinder in the center of the tortilla. Roll up the tortilla and place it, seam side down, in the prepared pan. Continue until all the tortillas are rolled up.

Spoon the sauce over the tortillas and place the pan in the oven to bake until the center of the enchiladas is steaming hot, about 20 to 25 minutes. Serve with sour cream on the side, if desired.

Makes 12 enchiladas