Categories: Mexican
Ingredients
- 2 tbsp. olive oil
- 2 lb. ground chicken
- Salt and pepper
- 1 tbsp. ground coriander
- 1 tbsp. ground cumin
- 1 large yellow onion, chopped
- 2 poblanos, finely chopped
- 4 garlic cloves, chopped
- 28 oz. can tomatillos, drained
- 1 cup chicken stock
- 2 limes, juiced
- 1 tbsp. acacia honey
- 1 cup Mexican crema or sour cream
- 10 medium (6-inch) flour tortillas or 15 corn tortillas
- 3 cups shredded Swiss
- 3 cups mild cheddar, Monterey Jack or pepper Jack
- 1 small red onion, very thinly sliced
- Pickled jalapeno slices
- Chopped fresh cilantro, for topping
Directions
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Position a rack in the center of the oven; preheat to 500.
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In a large deep skillet, heat the oil over medium-high. Add the chicken and cook, stirring occasionally and breaking up the meat with a spoon, until browned, about 8 minutes; season with salt and pepper. Stir in the coriander and cumin. Add the yellow onion, poblanos, and garlic. Cook, stirring occasionally, until the vegetables soften, 6-7 minutes. Add the tomatillos, stock, half the lime juice, and the honey and bring to a boil. Reduce heat to a simmer. Using a potato masher, smash the tomatillos into the sauce. Stir in the crema.
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Working over an open flame on a gas stovetop or in a dry stainless steel or cast-iron skillet over high heat, cook the tortillas until warm and charred in spots, about 45 seconds per side.
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Line a 3-quart casserole dish with 2 flour tortillas (or 3 corn tortillas). Top with a quarter of the chicken and vegetables and a sprinkle of the cheeses. Repeat the layering, ending with a layer of tortillas and a generous layer of cheese. Bake the casserole until the cheese is melted and browned in spots, about 10 minutes.
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In a small bowl, mix the red onion with the remaining lime juice; season.
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Top the casserole with the red onion, jalapenos and cilantro.