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1
Heat a grill pan to medium-high or heat an outdoor grill.
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2
Peel and rinse the tomatillos.
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3
Halve the tomatillos and thread onto metal skewers along with the onions, peppers and garlic.
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4
Spray the skewered ingredients with cooking spray and grill for 15 minutes.
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5
Scrape the charred ingredients into a food processor and add the cilantro, the lime zest, lime juice, honey, cumin and salt, to taste.
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6
Process to form a sauce - if too thick, add 1/4 to 1/3 cup water.
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7
Add the chicken and the sauce to a large bowl and toss together.
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8
Char the tortillas on a grill or over a flame burner.
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9
Spray a cake pan with cooking spray, then add a tortilla and top with 1/4 of the chicken mixture, 4 rounded teaspoon-sized dollops of creme fraiche or sour cream and some shredded Swiss and Monterey Jack.
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10
Add another tortilla and continue to build until you have 4 layers of chicken and cheese ending with a tortilla.
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11
Spray the top tortilla with cooking spray and put the pan in a preheated 400 degree F oven or on an outdoor grill with the lid down to melt the cheese, about 5 minutes.
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12
Put a plate over the pan and invert it onto a cutting board.
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13
Cut into 4 wedges and serve.
