Roast Chicken Enchilada Suizas Stacked Casserole

Photo: Roast Chicken Enchilada Suizas Stacked Casserole

TOTAL TIME: 1 hr 50 min
Prep: 40 min
Inactive Prep: --
Cook: 1 hr 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 4 medium poblano peppers
  • 2 tablespoons extra-virgin olive oil
  • 1 jalapeno, chopped
  • 2 medium onions, chopped
  • 4 cloves garlic, finely chopped
  • 12 medium-large tomatillos, peeled, rinsed and quartered
  • 2 small handfuls cilantro leaves
  • 1 teaspoon ground cumin, 1/3 palmful
  • 2 teaspoons honey
  • 1 quart chicken stock-in-a-box
  • Salt and freshly ground black pepper
  • 1 lime, juiced
  • 2 pounds cooked chicken, meat pulled or shredded
  • 12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
  • 1 cup Mexican crema, creme fraiche or sour cream
  • 1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
  • 1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
  • Raw red onion rings, for garnish
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Directions

Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened 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 and seed the peppers.

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

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  • on April 29, 2012

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    The texture of the totillas and sauce tuened out to be mushy and our family didnt take to this one. I prepared ahead and backed the next day so I'm not sure if sitting overnight caused our issues. Not one I would rush back to given the amount of time it takes to prepare.

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  • on March 27, 2012

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    Excellent!!

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  • on October 09, 2011

    Flag

    I have made this twice and the family loved it. Of course I am one of those who can't leave well enough alone and have to put my own stamp on dishes. Therefore, I added some onion, cumin, and garlic to the chicken mix. I also added some slices of avocado between the layers---yum!! I don't know how Rachel originally made this in 30 minutes, however, the sauce is worth it to make twice as much and freeze half for another time since it is soooo good. On the side I served a mix of black beans and corn with a little cumin and chopped chives. My family loved the whole meal. Next time I am going to make two and freeze one for a later desperation dinner night.

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