Enchiladas Suizas

I have such fond memories of enchiladas suizas. My mom used to take us to the now defunct Bol Corona, which was a great restaurant in Tijuana, Mexico. They had the best enchiladas suizas. My mom makes pretty good enchiladas, too and I learned this recipe from her. Use up any leftover chicken or turkey for these babies. Also, if you don't want to cook your own chicken, buy a rotisserie chicken and shred the meat. These pictures are from my turkey enchiladas I made for my in-laws in Minnesota last week. Delish!

INGREDIENTS (yields about 20 enchiladas)

• 4 cups shredded chicken or turkey
• 1 (28 oz) Las Palmas Green Chile Sauce - Mild
• 24 (6 inch) corn tortillas
• 2 cups shredded Monterey Jack Cheese
• Corn or Vegetable oil for frying
• Salt
• Pepper
• 1 small head of lettuce OR cabbage, finely shredded
• 4 sliced tomatoes
• 2 ripe avocados, sliced into wedges
• 1 container of Cacique Crema Mexicana OR regular sour cream

First, turn on your oven to 350 degrees. Get out two 9"x13" rectangular baking dishes or casseroles.

In a large 10" skillet pan add about 1/2" of oil and heat to medium-high. Now get a 2 or 3 quart sauce pan and set to medium heat and pour in the Las Palmas green chile sauce. Set aside 1/4 cup of the sauce.

Add the 1/4 cup reserved sauce to your shredded chicken and season with salt and pepper, if necessary. Set aside.

You will do the following process until all your chicken or turkey is gone:

1. Add one tortilla at a time to the hot oil.

2. Fry the tortilla for 50 seconds on one side, turn over with a tong, and fry for another 30 seconds on the other side. You want enough oil so that the tortilla floats. Add more oil, if necessary.

3. Adjust heat if the oil is too hot or not hot enough. You don't want to fry the tortilla stiff. You still want it to be pliable enough to roll. If your tortilla breaks, just fry up another one. Set one tortilla aside for the sauce below. 4. Once your tortilla is done frying, move it into the sauce pot with the warm green chile sauce.

5. Quickly coat both sides of the tortilla with the green chile sauce then place it into your baking dish.

6. Add about 2 tablespoons (don't overfill it) of the shredded chicken into the tortilla and roll and place flap side down in the baking dish. You will fill two baking dishes with this recipe.

7. Once all your enchiladas are done, top them with the shredded Monterey Jack Cheese and bake them uncovered for 15 to 20 minutes until the cheese has melted. You will have about 3/4 cup of green chile sauce left.

8. While your enchiladas are baking, pour the remaining green chile sauce in a blender and add one torn tortilla. Let the tortilla soak in there for about 5 minutes to get soggy, then blend on high until it's smooth. Pour the sauce back into the sauce pan and simmer on low.

9. To serve: Place three or four (if you're really hungry) enchiladas on a plate. Top first with a tablespoon of the blended chile sauce, followed by the shredded lettuce or cabbage. Then place two or three sliced tomatoes and two wedges of avocados. Finish it off by drizzling Mexican crema. If you don't have crema, just blend 1 cup of sour cream with 1 tablespoon of milk and season with salt and pepper.

10. Ah, the colors of the Mexican Flag! Brilliant!!!