White Chicken Mexican Lasagna

Mexican meets Italian in this tasty, 30-minute casserole.
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white chicken mexican lasagna

Recipe by Rachael Ray

  • 6 to 8Servings

Ingredients

  • 2 tbsp. olive oil
  • 2 lb. ground chicken
  • Salt and pepper
  • 1 rounded tbsp. ground coriander
  • 1 rounded tbsp. ground cumin
  • 1 large yellow onion, chopped
  • 2 poblano chiles, finely chopped
  • 4 cloves garlic, chopped
  • 1 can (28 oz.) tomatillos, drained, or 1 bag (14.5 oz.) fire-roasted tomatillos (I like Frontera)
  • 1 cup chicken stock
  • 2 limes, juiced (about 4 tbsp.)
  • 1 tbsp. mild honey (such as acacia) or light agave syrup
  • 1 cup Mexican crema or sour cream
  • 10 medium (6-inch) flour tortillas or 15 corn tortillas
  • About 3 cups shredded Swiss cheese (12 oz.)
  • About 3 cups mild cheddar, Monterey Jack, or pepper Jack (12 oz.)
  • 1 small red onion, very thinly sliced
  • Pickled jalapeño slices or very thinly sliced fresh jalapeño chiles, for topping
  • Chopped fresh cilantro (optional), for topping

Preparation

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

2. In a large deep skillet, heat the oil, two turns of the pan, 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 to 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 tomatillo 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, jalapeños, and cilantro (if using).