Best Chicken Enchilada Suiza Casserole Recipes

RACHAEL RAY ROASTED CHICKEN ENCHILADA STACKED SUIZA CASSEROLE

Steps:

• 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.

CHICKEN ENCHILADA SUIZA CASSEROLE

Steps:

• 1. Place chicken breasts in large pot and cover with water. Roughly chop one of the onions and add to pot along with peppercorns, salt, and bay leaves. Bring to boil, cover and reduce to simmer for approximately 25 minutes. Remove to platter and allow to cool. Save the liquid! It is now homemade chicken broth, so drain and save in plasticware and freeze. If you are really coordinated you can store in one quart Ziploc bags and freeze. 2. For sauce, add drained tomatillos, chilies, egg, cream, cilantro and salt to a blender or food processor and blend until smooth. Set aside. Finely chop remaining onion. Remove skin from chicken and shred with two forks off the bone. Mix shredded chicken in large bowl with a little more than half the cheese and chopped onion. 3. Soften up the tortillas by placing them in a large Ziploc bag and popping them in the microwave for a couple of minutes until they are hot and steaming. 4. Preheat oven to 375 degrees. In a 9x11 baking dish, pour a thin layer of the sauce on the bottom to cover. Place four tortillas on the bottom (I layer three down and cut one in half to cover the "holes" on the side). Layer half the chicken mixture, top with layer of tortillas, about half the sauce, and the rest of chicken, tortillas again the the rest of sauce. sprinkle with remaining cheese and chopped olives. place in oven for approx. 25 minutes, golden on top and bubbly. Remove and allow to sit for a few minutes before cutting. Top each serving with sour cream and guacamole.