MEXICAN LASAGNA SUIZA

Mexican Lasagna Suiza image

Cheesy chicken enchiladas get a makeover in this quick and easy lasagna. Tomatillos mix with two cheeses, crema and layers of tortillas to create a golden, bubbly weeknight dinner.

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 25

Ingredients

1 white onion
2 jalapeno peppers
3 large cloves garlic
EVOO
2 teaspoons ground cumin
Salt and pepper
1 can (28 ounces) or 2 cans (14 ounces) tomatillos
1 small bunch cilantro
2 limes
2 teaspoons light agave or acacia honey
About 1/2 cup chicken stock
1 rotisserie chicken
10 to 12 corn tortillas or flour tortillas, 6 inches
1 bottle (15 ounces) Mexican crema or 2 cups sour cream
1 pouch (12 ounces) shredded Swiss, or a 12-ounce brick, grated
1 pouch (12 ounces) shredded Pepper Jack or Monterey Jack cheese, or a 12-ounce brick, grated
Non-aerosol cooking spray
1 small red onion
Pepitas, pumpkin seeds, about 1/2 cup
John's Margarita, for serving, recipe follows
Ice
2 ounces tequila blanco, Patron Silver preferred brand
2 ounces fresh lime juice
2 ounces elderflower liqueur, St. Germaine preferred brand
Lime wheel, for garnish

Steps:

Preheat broiler to high with rack at center oven.
Gather your ingredients.
Halve, peel and chop onion, seed and chop jalapeno peppers and crush and chop garlic.
In a large skillet, heat EVOO, 2 turns of the pan, over medium-high heat. Add onions, jalapenos, garlic, cumin, salt and pepper. Stir a few minutes to soften, then add 1/2 cup water and let it absorb. Add tomatillos, chop a small handful of cilantro and add, then stir in juice of 1 lime, agave or honey and stock.
Remove the skin and bones from chicken, pull meat or chop into small pieces and add to sauce.
Char the tortillas to blister and soften over open burners or in a dry stainless or cast-iron skillet on electric stovetop over high heat.
In a bowl, stir up the crema with juice of 1 lime and shredded cheeses.
Assemble lasagna in 8-by-8, 9-by-9 or 9-by-13 casserole (a 9-by-13 will be tighter and cook faster because the layers will be more spread out). Spray the casserole, then add some tortillas, half the chicken and sauce, tortillas, half the cream and cheese, tortillas, half the chicken and sauce, tortillas, half the cream and cheese. Place in oven and broil until brown and bubbly.
Meanwhile, peel red onion and thinly slice on mandoline or by hand. Toast some pepitas in small skillet. Chop more cilantro.
Top lasagna with toasted seeds, red onions and cilantro. Cut into 4 portions to serve.
Fill a rocks glass with ice. Add all ingredients to a shaker with ice. Shake with ice and strain into rocks glass. Garnish with a lime wheel.