Enchilada Suiza Mexican Lasagna
Enchilada lasagnas are a popular favorite of Rachael fans. Try this one!
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 pounds ground chicken or turkey breast
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- Salt and pepper
- One can hominy (15 ounces), rinsed
- 1 red onion, chopped
- 2 jalapeño or serrano chili peppers, chopped
- 3 cloves garlic, grated or finely chopped
- 12 large or 14 small tomatillos, peeled and coarsely chopped
- 1/3 cup cilantro or flat leaf parsley leaves (a generous handful)
- 2 avocados
- Grated peel and juice of 2 limes
- 1 tablespoon honey
- One package flour tortillas (11 ounces)
- 1/2 pound Monterey Jack cheese, shredded
- 1/2 pound Swiss cheese, shredded
- 1 cup crème fraîche or sour cream
Pre-heat the broiler or the oven to 400°F. In a large skillet, heat 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Add the chicken, crumbling the meat, and the cumin and coriander; season with salt and pepper. Cook until lightly browned, about 3 minutes. Stir in the hominy and cook for about 3 minutes more.
In a large saucepan, heat the remaining 1 tablespoon EVOO, one turn of the pan. Add the onion, chili peppers and garlic, season with salt and pepper and cook until softened, about 5 minutes.
Using a food processor, process the tomatillos and cilantro until almost smooth, then stir into the onion mixture and simmer for 5 minutes. Rinse out the food processor bowl. Add the avocados, lime peel and lime juice; puree, then season with salt. Stir the avocado mixture into the tomatillo sauce. Stir in the honey.
In a dry skillet, or over an open flame, cook the tortillas until charred. In a bowl, combine the Monterey Jack and Swiss cheeses. In a 9-inch by-13-inch baking dish, layer some sauce, tortillas, meat, cheese, tortillas and so on, ending with a layer of cheese. Broil until browned and bubbly, about 5 minutes. Pass the crème fraîche at the table.