Sunday, November 15, 2009

Enchilada Suiza Mexican Lasagna

got this off of the Rachel Ray site...looks yummy!!

•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 chiles, 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, 1 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, 1 turn of the pan. Add the onion, chiles 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-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.

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