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Ingredients

• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 3 1/2 cups milk
• 1 1/2 cups chicken stock
• 1/2 pound shredded pepper jack cheese
• 1/2 teaspoon salt
• 9 teaspoons vegetable oil
• 18 corn tortillas
• 4 cups cooked cubed or bite size chicken meat (2 pounds boneless skinless breasts)
• 2 teaspoons Emeril's Southwest Essence
• 6 poblano peppers, roasted, peeled and seeded
• 1 cup chopped green onions
• 3/4 pound (3 cups) shredded Monterey Jack cheese
• 1 cup chopped fresh tomatoes
• 2 tablespoons chopped fresh cilantro leaves, plus more for garnishing, if desired
• 4 ounces Queso Anejo, shredded (substitute Parmesan if unavailable)
• 1 cup sour cream, for serving
• Salsa or Pico de Gallo, for serving, optional

Description

Mexican Enchilada Suiza Lasagna

Emerils