Login to Save Like

Ingredients

• 4 medium poblano peppers
• 2 tablespoons extra-virgin olive oil
• 1 jalapeno, chopped
• 2 medium onions, chopped
• 4 cloves garlic, 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 and freshly ground black pepper
• 1 lime, juiced
• 2 pounds cooked chicken, meat pulled or shredded
• 12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
• 1 cup Mexican crema, creme fraiche or 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 rings, for garnish

Description

Food Network Invites You To Try This Roast Chicken Enchilada Suizas Stacked Casserole Recipe From Rachael Ray.

Food Network