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Goldy's enchiladas suizas


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  • Filling:
  • 12 corn tortillas
  • 1/3 cup olive oil
  • 2 cups shredded rotisserie chicken, dark and light meat, skin removed
  • 2 1/4 cups crema (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 garlic
  • 14 1/2 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 4 1/2 ounce cans) chopped fire-roasted mild chiles
  • 1 teaspoon dried leaf oregano
  • Extra Italian-style tomato sauce, if necessary
  • Additional sour cream for topping



Step 1

When you are ready to make the enchiladas, preheat the oven to 350o 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-inches 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 on tortilla on the folded towel. Place another folded towel on top of the tortilla and press lightly to absorb excess oil. Continue with remaining tortillas. Set aside.
Using a large bowl, make the filling by mixing the chicken, 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 ¼ cup 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.

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