Chicken Suiza Casserole

Chicken Suiza Casserole 

Leftovers

Ingredients

3 TBSP EVOO
1 cup tomatillo sauce

1 onion, chopped

4 cloves, garlic

1 bay leaf

Salt and pepper

¼ cup chopped cilantro

1 tsp cumin

1 tbsp agave syrup

1 lime, juiced

1 cup chicken stock

1 ½ lbs cooked and shredded chicken

1 cup sour cream

1 ½ cups grated swiss cheese

1 cup grated Monterey jack cheese

12 corn flour tortillas

Sliced red onions for garnish

Spicy option

Char 2 poblano chile peppers under broiler or over burners until blackened all over. Let cool, then peel, seed and chop the poblanos.

Instructions

Heat EVOO in a large skillet, add onions, garlic, bay leaf, salt/pepper/cumin and cilantro. In another large skillet cook chicken in the chicken stock. Once chicken is cooked, add tomatillo sauce, squeezed lime juice and agave syrup. Besides the tomatillo sauce, try to cook out most of the liquid.

In a medium casserole dish, place half of the chicken mixture (don’t let any extra liquidgo in this layer, just chicken). Top this layer with half the sour cream and half of the cheese. Depending on the size of your casserole dish, place a layer of corn tortillas (I only used 3 but I will use more in the future). Don’t be afraid to overlap! Repeat the chicken, sour cream, cheese and tortilla layer but save some cheese for the top. Is there liquid still left in the chicken pan? Pour this over the last tortilla layer (you don’t want too much settling at the bottom though!) Top with cheese.

Broil until the cheese is crispy and enjoy! I served with extra sour cream.

The Consensus

I made this dish for Ian and I and we both enjoyed it! The sour cream made it a little sweet but mixed with the tomatillo and spices it was a great combination. I modified a Rachel Ray recipe quite a bit and substituted chicken for turkey.