Rachael Ray Roasted Chicken Enchilada Stacked Suiza Casserole Recipe

Name: Rachael Ray Roasted Chicken Enchilada Stacked Suiza Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium poblano peppers; 2 tablespoons extra virgin olive oil; 1 jalapeno, chopped; 2 medium onions, chopped; 4 garlic cloves, finely chopped; 12 medium-large tomatillos, peeled, rinsed and quartered; 2 small handfuls cilantro leaves; 1 teaspoon ground cumin, 1/3 palmful; 2 teaspoons honey; 1 quart chicken stock, in a box; salt; fresh ground black pepper; 1 lime, juiced; 2 lbs cooked chicken, meat pulled shredded; 12 (6 inch) flour tortillas; 1 cup Mexican crema, creme fraiche or 1 cup sour cream; 1 1/2 cups shredded swiss cheese (from about 1/2 pound piece); 1 1/2 cups shredded monterey jack cheese (from about 1/2 pound piece); raw red onion ring, for garnish

Servings: persons

4 medium poblano peppers
2 tablespoons extra virgin olive oil
1 jalapeno, chopped
2 medium onions, chopped
4 garlic cloves, finely chopped
12 medium-large tomatillos, peeled, rinsed and quartered
2 small handfuls cilantro leaves
1 teaspoon ground cumin, 1/3 palmful
2 teaspoons honey
1 quart chicken stock, in a box
salt
fresh ground black pepper
1 lime, juiced
2 lbs cooked chicken, meat pulled shredded
12 (6 inch) flour tortillas
1 cup Mexican crema, creme fraiche or 1 cup sour cream
1 1/2 cups shredded swiss cheese (from about 1/2 pound piece)
1 1/2 cups shredded monterey jack cheese (from about 1/2 pound piece)
raw red onion ring, for garnish

1
Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.
2
Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.
3
Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.

2247

kcal

Calories

Fat

280

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 medium poblano peppers, 2 tablespoons extra virgin olive oil, 1 jalapeno, chopped, 2 medium onions, chopped, and more.

Yes, Rachael Ray Roasted Chicken Enchilada Stacked Suiza Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rachael Ray Roasted Chicken Enchilada Stacked Suiza Casserole

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