Rachael Ray magazine has turned chiliquiles into something she calls Enchilada Suiza Mexican Lasagna...
2 T. olive oil
2 lb ground chicken or turkey
1 T. ground cumin
1 T. ground coriander
salt and pepper
1 15 oz can hominy, rinsed
1 rec onion, chopped
2 jalapenos, chopped
3 cloves garlic, finely chopped
12 large or 14 small tomatillos, peeled and coarsely chopped
1/3 c. cilantro or flat leaf parsely leaves
grated peel and juice of 2 limes
1 T. honey
1 11 oz package flour tortillas
1/2 lb monterey jack cheese, shredded
1/2 lb Siwss cheese, shredded
1 c. sour cream or creme fraiche
Preheat broiler or oven to 400. In large skillet, heat 1 T. olive oilo over med-high. Add meat, crumbling with cumin and coriander. Season with salt and pepper.Cook 3 minutes, stir in hominy and cook for 3 minutes more.
In large saucepan, heat another T olive oil; add onion, chilies, and garlic, season with salt and pepper. Cook until soft, 5 minutes.
Using food processor, process tomatillos and cilantro until almost smooth then stir into onion mix and simmer for 5 minutes. Rinse out food processor bowl, add avocados lime peel and lime juice; puree and season with salt. Stir the avocado mix into the tomatillo sauce. Stir in the honey.
In dry skillet, cook tortillas until charred. In bowl, combine cheeses. In 9x13 baking dish add sauce, tortillas, meat, cheese, tortillas and so on. End with layer of cheese. Broil about 5 minutes and serve with sour cream or fraiche.
OK this week I left my grocery list at home :( So I ended up getting most of this recipe bought, but not all of it. So here are the changes I had to make:
lemon juice instead of lime and peel
corn tortillas instead of flour, I did not char them and I only used about 6 or 9
cheddar cheese instead of monterey jack
Believe it or not, this still turned out fabulous, which just proves you don't always have to have everything to make a recipe work! Try it using the recipe or my changes, either way it is great.
And my toddler liked it too.