Roast Chicken Enchilada Suizas Stacked Casserole

Name: Roast Chicken Enchilada Suizas Stacked Casserole
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 946 milliliters chicken stock-in-a-box; 2 small handfuls cilantro leaves; 12 6-inchs (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet; 4 cloves garlic, finely chopped; 1 teaspoon ground cumin, 1/3 palmful; 2 teaspoons honey; 1 jalapeno, chopped; 1 lime, juiced; 237 milliliters Mexican crema, creme fraiche or sour cream; 355 milliliters shredded Monterey Jack cheese (from about 1/2 pound piece); 2 Tbsps extra-virgin olive oil; 4 servings Raw red onion rings, for garnish; 2 mediums onions, chopped; 4 mediums poblano peppers; 4 servings Salt and freshly ground black pepper; 907 grams cooked chicken, meat pulled or shredded; 355 milliliters shredded Swiss cheese (from about 1/2 pound piece); 12 mediums large tomatillos, peeled, rinsed and quartered

The recipe Roast Chicken Enchilada Suizas Stacked Casserole could satisfy your Mexican craving in around 1 hour and 50 minutes. This recipe makes 4 servings with 5436 calories, 210g of protein, and 160g of fat each. This recipe covers 78% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Plenty of people really liked this main course. A mixture of chicken stock-in-a-box, honey, medium-large tomatillos, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Poblano Pepper

Peppers

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Peppers

Wrap

Equipment you will use

Plastic Wrap

Bowl

Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes.

Ingredients you will need

Jalapeno Pepper

Garlic

Onion

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.

Ingredients you will need

Tomatillos

Cilantro

Poblano Pepper

Sauce

Equipment you will use

Food Processor

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.

Ingredients you will need

Salt And Pepper

Lime Juice

Cumin

Honey

Sauce

Stock

Equipment you will use

Frying Pan

Pour a thin layer of sauce into the bottom of a medium casserole.

Ingredients you will need

Sauce

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.

Ingredients you will need

Shredded Chicken

Flour Tortilla

Corn Tortilla

Sour Cream

Mexican Crema

Sauce

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese.

Ingredients you will need

Cheese

Sauce

Equipment you will use

Baking Sheet

Oven

Garnish the stacked enchilada casserole with raw red onion rings and serve.

Ingredients you will need

Red Onion

Equipment

Ingredients

Servings:

946milliliters

chicken stock-in-a-box 2small handfuls

cilantro leaves 126-inchs

(6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet 4cloves

garlic, finely chopped 1teaspoon

ground cumin, 1/3 palmful 2teaspoons

honey 1

jalapeno, chopped 1

lime, juiced 237milliliters

Mexican crema, creme fraiche or sour cream 355milliliters

shredded Monterey Jack cheese (from about 1/2 pound piece)2Tbsps

extra-virgin olive oil 4servings

Raw red onion rings, for garnish 2mediums

onions, chopped 4mediums

poblano peppers 4servings

Salt and freshly ground black pepper 907grams

cooked chicken, meat pulled or shredded 355milliliters

shredded Swiss cheese (from about 1/2 pound piece)12mediums

large tomatillos, peeled, rinsed and quartered

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Williams Selyem Westside Road Neighbors Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 140 dollars per bottle.