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Saturday, November 3, 2012

Cooking with Banshee: Chicken Enchilada Suiza Bake

I just finished eating this dish for about the fourth day in a row.  That's how good this is.  Like many Rachel Ray creations, this casserole takes a little planning and work.  But, boy is it worth it!  I tweaked this just a bit from the original version of the recipe.

Serves 4-6.

Ingredients:
4 poblano peppers
2 Tbs extra virgin olive oil
6 jalapeños, seeded, stemmed and diced
2 medium onions, chopped
4 cloves garlic, minced
12 tomatillos, peeled, rinsed and quartered
1 bunch cilantro, roughly chopped
1 tsp cumin
1 Tbs honey
1 quart chicken stock (one box)
Salt
Pepper
2 Tbs lime juice (approximately one lime)
4 cups shredded chicken (I used two small rotisserie chickens from the grocery store)
3 six-inch flour tortillas
1 cup sour cream
1 cup shredded Swiss cheese
1 cup shredded monterey jack cheese
1 red onion for garnish

Directions for green chili sauce:
Heat broiler to high.  Broil poblano peppers until blackened on all sides, about 10-12 minutes.  Remove the peppers from the broiler.  Place in a bowl and cover tightly with plastic wrap.  Allow the peppers to cool until they are cool enough to handle.  Peel and seed the peppers.  Roughly chop and set aside.

In a large skillet, heat extra virgin olive oil over medium-high heat.  Add jalapeños, onions and garlic.  Cook until the onions soften.  About 5 minutes.

While the onions and jalapeños are cooking, put the cilantro, the tomatillos and the chopped poblanos into a food processor.  Process for about one minute, until a fairly smooth sauce is formed.  Once the onions are soft, pour the tomatillo sauce into the skillet.  Add the chicken stock.  Stir in the honey and cumin.  Add salt and pepper to taste.  Reduce heat and simmer for about 20 minutes.  Remove from heat and stir in the lime juice.

Directions for assembly and cooking:
Use a 2 qt casserole dish.  Spoon a thin layer of sauce into the bottom of the dish.  Place a flour tortilla in the dish.  Layer with 1/3 of the chicken, 1/3 of sour cream, and a generous portion of the sauce.  Top with 1/3 of the cheese.  Repeat 3 times or until dish is full.

Preheat the oven to 375 degrees.  Bake for 40-50 minutes, until heated through and cheese is bubbly on top.  This is likely to bubble over while cooking, so it may be wise to place the casserole dish on tin foil while cooking.

Garnish with red onion slices and serve with corn bread and honey butter.

Enjoy!


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