Roast Chicken Enchilada Suizas Stacked Casserole

Roast Chicken Enchilada Suizas Stacked Casserole
18 Ingredients
  • 4 medium poblano peppers
  • 2 tablespoons extra-virgin olive oil
  • 1 jalapeno, chopped
  • 2 medium onions, chopped
  • 4 cloves garlic, finely chopped
  • 12 medium-large tomatillos, peeled, rinsed and quartered
  • 2 small handfuls cilantro leaves
  • 1 teaspoon ground cumin, 1/3 palmful
  • 2 teaspoons honey
  • 1 quart chicken stock-in-a-box
  • Salt and freshly ground black pepper
  • 1 lime, juiced
  • 2 pounds cooked chicken, meat pulled or shredded
  • 12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
  • 1 cup Mexican crema, creme fraiche or sour cream
  • 1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
  • 1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
  • Raw red onion rings, for garnish
Nutrition
1488
74% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

112% 73

Saturated

149% 30

Trans

- 0

Monounsaturated

- 27

Polyunsaturated

- 10

Carbs

36% 108

Carbs (net)

- 100

Fiber

34% 9

Sugars

- 22

Sugars, added

- 3

Protein

201% 100

Cholesterol

94% 282

Sodium

96% 2315

Calcium

103% 1033

Magnesium

40% 168

Potassium

37% 1721

Iron

60% 11

Zinc

77% 8

Phosphorus

199% 1391

Vitamin A

39% 347

Vitamin C

152% 137

Thiamin (B1)

94% 1

Riboflavin (B2)

94% 1

Niacin (B3)

191% 31

Vitamin B6

118% 2

Folate equivalent (total)

87% 346

Folate (food)

- 98

Folic acid

- 147

Vitamin B12

105% 3

Vitamin D

5% 1

Vitamin E

25% 4

Vitamin K

36% 43
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