Enchiladas Suiza Mexican Lasagna

Last night we had meatloaf.......nothing exciting!
Tonight I made a new recipe, warning.....it took alot of time to prepare. We thought it was pretty good...had too much lime flavor we thought so next time I will just use one lime.

Enchilada Suiza Mexican Lasagna

Ingredients:

* 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 15-ounce can hominy, rinsed (I left this out)

* 1 red onion, chopped (I used white)

* 2 jalapeño or serrano chiles, chopped (I used jalapeno)

* 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 (I will just use 1 lime next time)

* 1 tablespoon honey

* One 11-ounce package flour tortillas
* 1/2 pound monterey jack cheese, shredded

* 1/2 pound Swiss cheese, shredded

* 1 cup crème fraîche or sour cream



Directions:

1. Preheat the broiler or the oven to 400°. 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.

2. 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.

3. 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.

4. 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.