RACHAEL RAY ROASTED CHICKEN ENCHILADA STACKED SUIZA CASSEROLE

Rachael Ray Roasted Chicken Enchilada Stacked Suiza Casserole image

Make and share this Rachael Ray Roasted Chicken Enchilada Stacked Suiza Casserole recipe from Food.com.

Provided by couponmommy123

Categories Poultry

Time 1h59m

Yield 4 , 4 serving(s)

Number Of Ingredients 19

Previous Next

Ingredients

4 medium poblano peppers
2 tablespoons extra virgin olive oil
1 jalapeno, chopped
2 medium onions, chopped
4 garlic cloves, finely chopped
12 medium-large tomatillos, peeled, rinsed and quartered
2 small handfuls cilantro leaves
1 teaspoon ground cumin, 1/3 palmful
2 teaspoons honey
1 quart chicken stock, in a box
salt
fresh ground black pepper
1 lime, juiced
2 lbs cooked chicken, meat pulled shredded
12 (6 inch) flour tortillas
1 cup Mexican crema, creme fraiche or 1 cup sour cream
1 1/2 cups shredded swiss cheese (from about 1/2 pound piece)
1 1/2 cups shredded monterey jack cheese (from about 1/2 pound piece)
raw red onion ring, for garnish

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.

Nutrition Facts : Calories 1356.8, Fat 61.2, SaturatedFat 23.8, Cholesterol 252.4, Sodium 1631.6, Carbohydrate 102, Fiber 11, Sugar 16.6, Protein 98.5