ENCHILADA SUIZA MEXICAN LASAGNA
Steps:
- pre heat the broiler or the oven to 400 In a large skillet, heat 1 T evoo, one turn of the pan, over medium high heat. Add the chicken, crumbling the meat, and the cumin and coriander; season with salt and pepper. Cook until lightly browned, about 3 min. Stir in the hominy and cook for about 3 min more. In large saucepan, heat the remaining 1 T evoo, one turn of the pan. Add the onion, chili peppers and garlic, season with S & P and cook until softened about 5 min Using a food processor, process the tomatillos and cilantro until almost smooth, then stir into the onion mixture and simmer for 5 min. Rinse out the food processor bowl. Add the avocados, lime peel and lime juice; puree, then season with salt. Stir the avocado mixture into the tomatillos sauce. Stir in the honey. In a dry skillet, or over an open flame, cook the tortillas until charred. In a bowl, combine the Monterey Jack and Swiss cheeses. In a 9 inch by 13 inch baking dish, layer some sauce, tortillas, meat, cheese, tortillas and so on ending with a layer of cheese. Broil until browned and bubbly, about 5 min. Pass the cream fraiche at the table.
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