Poblano peppers, tomatillos and give this casserole fresh green color and a bright zippy flavor. The sauce is warm, but not spicy. If you’d like to punch it up you can add a jalapeno or two to the roasting pan in step one. If you can find fresh tomatillos they’re delicious in this dish, substitute 12 medium sized fresh ones for the can.
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Roast Chicken Stacked Enchilada Suizas
4-6
45 minutes
45 minutes
1 hour, 30 minutes
4 medium poblano peppers
2 tablespoons (30 ml) olive oil
1 large onion, medium dice
4 garlic cloves, minced
1 28 oz. (793 g) can tomatillos, liquid drained
1 bunch cilantro
1 teaspoon (2 g) ground cumin
2 teaspoons (3 ml) honey
4 cups (960 ml) chicken broth
Salt and freshly ground black pepper
1 lime, juiced
2 lbs. (910 g) cooked shredded chicken (light and/or dark meat)
12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas
1 cup (240 ml) sour cream
1 1/2 cups (150 g) shredded cheddar
1 1/2 cups (150 g) shredded Monterey Jack
Heat oven to 375°F/190°C.
Arrange the poblanos on a sheet pan and broil 10 minutes or until skin is blackened. Place in a closed paper bag and allow to cool for 10 minutes. Peel off skins under running cold water. Remove seeds and stems, and coarsely chop.
Heat the olive oil in a large skillet over medium heat. Add onions and garlic and cook 5 minutes to soften.
Place drained tomatillos, cilantro, poblanos, cumin and honey in a food processor and blend until smooth, about 1 minute.
Add pepper mix to skillet along with chicken broth. Bring to a simmer, then reduce heat and cook 20 minutes. Remove from heat. Salt and pepper to taste and add lime juice.
Pour a thin layer of sauce across the bottom of an 11 x 7 casserole dish. Add a layer of tortillas (3-4 depending on type) and top with 1/3 of the chicken, 1/3 cup of sour cream, and 1/2 cup of each cheese. Repeat 2 more times.
Place the casserole on a baking sheet and cook for 45 minutes, until hot and bubbly.