Stacked Enchilada Casserole | Cooking Professionally

Ingredients

• 4 medium poblano peppers
• 2 tablespoons extra-virgin olive oil
• 1 jalapeño pepper, chopped
• 2 medium onions, chopped
• 4 cloves garlic, finely chopped
• 12 medium-large tomatillos, rinsed and peeled, quartered
• cilantro leaves, to taste
• 1 teaspoon ground cumin
• 2 teaspoons honey
• 1 quart chicken stock
• salt, to taste
• ground black pepper, to taste
• 1 lime, juiced
• 12 (6-inch) flour tortillas, softened
• 2 pounds chicken breasts, boneless and skinless, cooked and shredded
• 1 cup Mexican créma, can substitute crème fraîche or sour cream
• 1 1/2 cups Swiss cheese, shredded
• 1 1/2 cups Monterey Jack cheese, shredded