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Roast Chicken Enchilada Suizas Stacked Casserole

Rachael Ray : Food Network
  • 110 minutes
  • Serves 4

INGREDIENTS

2

lbs Chicken, cooked

2

small handfuls Cilantro, leaves

4 cloves

Garlic

1

Jalapeno

1

Lime

2

Onions, medium

4

Poblano peppers, medium

1

Red onion rings, Raw

12

Tomatillos, medium large

1

box 1 quart chicken stock-in

2 tsp

Honey

1

Salt and freshly ground black pepper

2 tbsp

Olive oil, extra-virgin

1 tsp

Cumin, ground

1 1/2 cups

Monterey jack cheese

1 1/2 cups

Swiss cheese

12

(6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet

1 cup

Mexican crema, creme fraiche or sour cream