Adapted from this recipe
Total Cooking Time: 2 hours
2 medium poblano peppers
6-12 serano peppers (depending on much heat you want)
2 TBSP extra virgin olive oil
1 jalapeno, chopped
2 medium onions, chopped
4 cloves of garlic, finely chopped
12 medium-large tomatillos, peeled, rinsed and quartered
2 small handfuls fresh cilantro
1 tsp cumin
2 tsp honey
2 lb. cooked, shredded chicken
tortillas (12 6-inch flour, 8 10-inch flour, or 16 5-inch corn)
16 oz. sour cream
3 cups (1 lb.) shredded swiss cheese
3 cups (1 lb.) shredded monterey jack cheese
Green onion for garnish
Heat the broiler. Place poblano and serano peppers on a baking sheet and roast for 10-12 minutes or until blackened. Remove and place in a plastic bag or bowl covered with plastic. Allow peppers to cool enough to handle. Peel.
Heat olive oil in a large saute pan. Add jalapeno, onion and garlic and cook until softened about 5 minutes. Place tomatillos and cilantro in a blender. Coarsely chop the peppers and add to the blender. Process for about 1 minute.
Pour the sauce into the skillet with the onion mixture. Add honey, cumin and season with salt and pepper. Simmer about 20 minutes. If it seems too thick you can add some water or chicken stock.
Pour a layer of sauce into the bottom of a large casserole dish. Layer in tortillas to cover the bottom of the pan. Top with shredded chicken, spoonfuls of sauce, 1/3 of the cheese, and dollop on 1/3 of the sour cream. Repeat twice.
Heat oven to 375 degrees. Bake about 40-50 minutes or until bubbly. Garnish with green onion and serve.