ENCHILADAS SUISSAS

Meat from 1 rotisserie chicken

1 4oz can chopped mild chiles

4 cups shredded Monterey Jack cheese

8 flour tortillas

2 cups heavy cream

Canola oil for cooking

Preheat oven to 375ºF. 

Pull the chicken meat into bite-sized shreds and place them in a mixing bowl.

Mix in the chopped chiles 

and a hand-full of the cheese.  This is your filling.

Heat about ¼ cup of canola oil in a frying pan big enough to fit the tortillas.  Pour about 1 cup of cream into a pie plate.  The cream is important here, because when you bake the enchiladas it combines with the shredded Jack cheese to make a really delicious sauce.

When the oil is hot, place a tortilla in the oil, about 15 seconds per side or until they soften and puff up,

and then immediately dip both sides in the cream.

Place the softened and dipped tortillas into a large casserole or individual casseroles, depending on how you plan to serve them.  (Note:  I usually put as many of them as I plan to serve immediately into a casserole, then the remaining ones in individual casseroles so I can either freeze or refrigerate them for later.)  Divide the filling among the tortillas (they should be fairly full),  then sprinkle a little more cheese on top of the filling before folding them.

Roll them into the traditional enchilada shape,

then pour the remaining cream in the pie pan as well as the reserved cream over the enchiladas, taking care to moisten all of the tortillas that are showing.

Sprinkle remaining cheese over the top.

Bake for 25 minutes, and serve warm with tomatillo salsa.

Makes 8 servings.