White Chicken Mexican Lasagna
Photography by Kate Mathis
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).
