Best Chicken 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.

CHICKEN SUIZA CASSEROLE

Steps:

• Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute. Whisk in the milk, little by little, until thoroughly combined. Add the chicken stock and bring sauce to a boil. Reduce heat to a simmer and cook until thickened and flavorful, about 10 minutes. Add the pepper jack and stir until melted. Season with the salt and remove from the heat. Set aside, covered, while you assemble the remaining ingredients. Heat a small skillet over high heat. When hot, add 1/2 teaspoon of the vegetable oil and 1 of the tortillas. Cook until soft, turning midway, about 1 minute per tortilla. Transfer to a plate and cover while you cook the remaining tortillas, adding additional 1/2 teaspoon of oil for each tortilla. Set aside on a plate and cover with plastic wrap or foil. Preheat the oven to 350 degrees F. Lightly grease a 9-by 13-inch casserole. Spoon 1 cup of the sauce onto the bottom of the casserole dish. Top with 6 of the tortillas, spreading them evenly to form a complete layer. Top with half of the chicken, 1 teaspoon of the Southwest Essence, half of the poblanos, half of the green onions, 1 1/2 cups of the sauce, and 1/3 of the shredded Monterey Jack. Make another layer in exactly the same way: 6 tortillas, the remaining chicken, 1 teaspoon of the Southwest Essence, remaining poblanos, remaining green onions, 1 1/2 cups of the sauce, and 1/3 of the shredded Monterey Jack. Top with the remaining 6 tortillas, remaining sauce, tomatoes, cilantro, and remaining Monterey Jack, then sprinkle the Queso Anejo evenly over the top. Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for about 15 minutes longer, or until the casserole is bubbly and light golden brown Serve immediately, garnished with a dollop of sour cream, more chopped cilantro, and a spoonful of salsa or pico de gallo,