Enchilada Pie Tirolia

The first time I had enchiladas suissas was in a little town in rural Michoacan. They were outstanding. Basically an enchilada suissa is a cheese enchilada that has been topped with swiss cheese. I have found enchiladas to be a lot more work than they need to be and generally opt for an enchilada pie, which is layered like a lasagna.

Tonight I found myself wondering what to do with the leftover sopa de tortilla base that I had (getting sick of the sopa itself), so I reduced it, added a handful of polenta, another box of Pomi, some Mexican oregano, two seeded chipotles and a dash of pimenton and used it as a sauce.

In a second pan I fried a half pound of chopped pancetta until it was just getting crisp.

In a round dish I layered sauce, handmade corn tortillas, more sauce, grated Swiss cheese, pancetta bits, a dab more sauce, and so on until I was out of pancetta (which happened to be about at the top of the dish). I baked it until the cheese was starting to brown.

I served it with an improvised Mexican crema (I was going to use creme fraiche, but was out) that I made from whipping cream and Fage Total yoghurt from Greece.

I highly recommend this if you made the sopa and have leftovers. Serve with a lager or hefeweizen or margaritas.