I wanted to get this recipe in before the busy weekend starts, so with very little ado...
here ya go.
It was easy, fast and oh so tasty.
I actually used some spiced up ground chicken in mine because that's what I had on hand.
I listed shredded chicken in the recipe, but either would work.
The sauce could be used for enchiladas, tacos, eggs, etc. It's one of my favorites.
3 tablespoons extra virgin olive oil
1 cup fat free sour cream
1 1/2 cups grated swiss cheese
1 cup grated pepper jack cheese
Preheat oven to 375 degrees.
Char the poblanos over burners or under a hot broiler
until blackened all over. Place in a bowl, cover and let sit until cool enough
to handle. Peel, seed and chop.
In a large
skillet, heat the olive oil. Add the tomatillos, onion, garlic and bay leaf;
season with a pinch of salt and pepper then add the parsley and cumin. Cook until tender,
about 10-15 minutes. Discard the bay leaf. Add the tomatillo mixture, poblanos,
honey and lime juice to a food processor or blender and puree.
In the same skillet, heat the chicken stock over medium-high
heat. Stir in the chicken and tomatillo sauce.
In a medium casserole, put a thin layer of chicken
mixture. Tear 4 tortillas in half and cover the bottom of the dish. Add 1/2 the
remaining chicken, dot with sour cream and layer on 1/3 of the cheese. Top with
another 4 tortillas, remaining chicken mixture, sour cream and another 1/3 of
cheese. Layer on remaining 4 tortillas and top with remaining cheese.
Labels: casseroles, chicken suizas casserole, easy, main dishes, mexican, tomatillos