Chicken Suizas Casserole

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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.

I like to squeeze on some fresh lime juice just before eating.

Linked with Weekend Potluck and Foodie Friday.

Chicken Suizas Casserole

2 poblano chile peppers

3 tablespoons extra virgin olive oil

6 tomatillos, chopped

1 onion, chopped

4 cloves garlic, chopped

1 bay leaf

Salt and pepper

1/4 cup chopped parsley

1 teaspoon ground cumin

2 tsp honey

1 lime, juiced

1 cup chicken stock

3 cups shredded chicken

1 cup fat free sour cream

1 1/2 cups grated swiss cheese

1 cup grated pepper jack cheese

12 corn tortillas

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.

Bake for 25-30 minutes.