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1
Preheat the oven to 375 degrees F.
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2
Spray the tortillas and toast until golden and crisp.
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3
Remove and set aside.
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4
Increase the oven temperature to 500 degrees F.
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5
Char the peppers all over on gas stovetop burner or under the broiler.
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6
Place in a bowl, cover and cool to handle.
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7
Peel and seed the peppers.
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8
Dress the tomatillos, garlic and onions with the oil, and roast until charred and tender.
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9
Cool slightly and remove the skin from the garlic.
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10
Process the tomatillos, garlic, onions, poblanos, honey, cumin, cilantro, lime juice and some salt and pepper into fairly smooth sauce/salsa.
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11
Taste to adjust seasoning.
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12
Add to a pot and stir in the chicken stock, bring to a simmer, stir in the crema and then add the chicken.
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13
Fill a casserole dish with the crisp tortilla strips and top with half of the cheese.
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14
Spread around all of the chicken and creamy sauce, and top with the remaining cheese.
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15
Return to the oven and bake the casserole until bubbly brown.
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16
Remove and top with sliced red onion rings and more cilantro leaves.
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17
Get Rachael's shopping list for this episode's recipes here.
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18
Place the cleaned chicken in a pot on a bed of bay leaves, carrots, garlic, lemon, onion, celery and parsley.
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19
Fill the pot to cover the chicken to the top with about 12 cups water.
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20
Sprinkle with salt and throw in a couple of peppercorns.
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21
Bring the water to a low boil then gently cook at low rolling simmer for about 1 hour, turning the chicken occasionally.
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22
Turn off the heat and allow the chicken to cool completely in its own juices.
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23
Remove the chicken and separate the meat from skin and bones.
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24
Strain and reserve all of the cooking liquids.
