ENCHILADA SUIZA MEXICAN LASAGNA

ENCHILADA SUIZA MEXICAN LASAGNA image

Categories Chicken

Yield 6 people

Number Of Ingredients 18

2 T evoo
2# ground chicken or turkey breast
1 T ground cumin
1 T ground coriander
S & P
one can hominy (15oz) rinsed
1 red onion chopped
2 jalapeño or Serrano chili peppers chopped
3 cloves garlic, grated or finely chopped
12 large or 14 small tomatillos, peeled and coarsely chopped
1/3 c cilantro or flat leaf parsley
2 avocados
grated peeel and juice of 2 limes
1 T honey
one pack flour tortillas (11 oz)
1/2 # Monterey Jack cheese, shredded
1/2 # swiss cheese, shredded
1 c creme fraiche or sour cream

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.