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

1. Position a rack in the center of the oven; preheat to 500.

2. 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.

3. 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.

4. 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.

5. In a small bowl, mix the red onion with the remaining lime juice; season.

6. Top the casserole with the red onion, jalapenos and cilantro.

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