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