Heat the broiler to high. Arrange the poblanos on a sheet pan
, put them under the hot broiler and char
an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap
. Allow the peppers to sit until cool enough to handle. Peel
Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno
, onions, and garlic and cook until the onions
soften, about 5 minutes. Put the tomatillos
and a small handful of cilantro in a food processor
. Coarsely chop
the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock
, and season with salt and pepper, to taste. Reduce the heat and simmer
about 20 minutes, then add the lime
juice and turn off the heat.
Pour a thin layer of sauce
into the bottom of a medium casserole
. Layer in 3 flour tortillas
or 4 corn tortillas then top with some shredded chicken, dot
with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream
and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.
Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish
the stacked enchilada
casserole with raw red onion rings and serve.