Enchiladas Suizas Recipe by Rick Bayless

Name: Enchiladas Suizas Recipe by Rick Bayless
Total time: 45 min
Ingredients: 2 pounds ripe tomatoes—plum tomatoes make the best textured sauce OR 2 pounds tomatillos, husked and rinsed; Fresh hot chiles to taste (roughly 3 serranos or 2 jalapenos), stemmed; 1 medium (6-ounce) white onion, sliced ½-inch thick; 2 tablespoons vegetable oil, plus a little extra for brushing or spraying the tortillas; 2 cups chicken broth, plus a little extra if needed; 1/2 cup Mexican crema, crème fraiche or heavy (whipping) cream; Salt; About 2 cups coarsely shredded cooked chicken, preferably grilled, roasted or rotisserie chicken; 12 corn tortillas; About 1 cup shredded Mexican melting cheese like Chihuahua or Monterey Jack, brick or mild cheddar; A fews lices of white onion, separated into rings, for garnish; A few sprigs of cilantro for garnish

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If you have ever been through the Chicago O'Hare airport, then you might have tasted Rick's creation through his Frontera Grill.

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Ingredients

2 pounds ripe tomatoes—plum tomatoes make the best textured sauce OR 2 pounds tomatillos, husked and rinsed
Fresh hot chiles to taste (roughly 3 serranos or 2 jalapenos), stemmed
1 medium (6-ounce) white onion, sliced ½-inch thick
2 tablespoons vegetable oil, plus a little extra for brushing or spraying the tortillas
2 cups chicken broth, plus a little extra if needed
1/2 cup Mexican crema, crème fraiche or heavy (whipping) cream
Salt
About 2 cups coarsely shredded cooked chicken, preferably grilled, roasted or rotisserie chicken
12 corn tortillas
About 1 cup shredded Mexican melting cheese like Chihuahua or Monterey Jack, brick or mild cheddar
A fews lices of white onion, separated into rings, for garnish
A few sprigs of cilantro for garnish